Xuemei Niang

Xuemei Niang

1. Mix glutinous rice flour, cornstarch, milk, and sugar together and steam for 15 minutes on high heat.

2. After steaming, put the butter on its surface. After the butter has melted, stir it with a spoon and let it cool.

3. After letting cool, wear disposable gloves, knead the snow plum nanny skin into a ball, put it in a fresh-keeping bag, put it in the refrigerator, and keep it fresh for 30 minutes.

4. Take out the snow plum nanny skin after 30 minutes

5. Stir-fry 30 grams of glutinous rice flour in a wok, or cook glutinous rice flour in the microwave for about 3 minutes. Then, knead and lengthen the snow plum nanny skin, then use scissors to cut the granular shape of about 2cm, and dip it in dry powder for later use. (It's easier to use after waiting 1-2 hours)

6. Measure the cream

7. Beat the cream with a whisk.

8. A small cup with a diameter of 5 cm. (Spread a little dry powder on the mouth of the cup)

9. Put the rolled skin on the mouth of the cup.

10. Add cream and fruit.

11. Pinch the mouth with your hands. (Wipe a little dry powder by hand)

12. Cut off the exposed tip.

13. Put the whole cup upside down on the greased paper.

14. The pink and tender Xuemei Niang is complete!