1. I chose this Sanxiang brand glutinous rice noodles
2. I stole my son's pure milk
3. Mix glutinous rice flour, white sugar, milk, and corn starch until there are no particles. Finally, add butter, cover with plastic wrap and steam on the pot, steam for more than half an hour, pierce into the bowl with chopsticks, no powder sticks to the chopsticks It proved familiar. I did it last time. The fried glutinous rice flour is in stock, so I didn’t write this step.
4. It looks like this after it’s steamed, it’s very hot, scoop it out with a spoon, and slowly knead it into a strip
5. Grow and grow
6. Cut into about 22 grams
7. Roll it out into a round shape and put it into the mold for making Xue Mei Niang
8. Then squeeze in the cream. The cream is beaten with a manual whisk with white sugar
9. Add mango (you can also replace it with other fruits you like)
10. After placing the fruit, squeeze in the cream to fill it up, then glue it diagonally, and then buckle it upside down in the paper for Xue Mei Niang
11. Finally put it into the box, and it’s done
12. I use blue pinwheel cream, which tastes better
