1, ingredients: glutinous rice flour 300g, 27g granulated sugar, 1 pinch of salt, water about 225ml. practice: first of all, in addition to the water into the basin, depending on the hardness of the batter a little bit of water, kneading the dough like an earlobe like hardness, the hand will be peeled off the dough about 4cm block, and then flatten it, and then use the steamer pot on high heat to steam about 20 minutes or so, steamed to corn starch as a hand powder to prevent sticking, will be the dough! The dough can be pinched into a dumpling skin while it is still hot, and then the strawberries can be wrapped into it.

2. Prepare ingredients: strawberries, glutinous rice flour, cornstarch, sugar, butter, pure milk, coconut. Daifuku's approach:Pour all the powder through a sieve into the pure milk. Stir well without granularity. Steam it in a steamer for about 30 minutes. Add butter. Put on gloves and knead well. Press a round piece by hand. Top with strawberries and wrap round. Cover with coconut and cut. Sweet and sour, soft and sticky super delicious.

3, ingredients: glutinous rice flour 160g, corn starch 40g, sugar 50g, 200g water, corn oil 1 tsp; strawberry Dafu practice: glutinous rice flour, corn starch, sugar into the pan and mix well, will be the water around the circle way to pour into the pan, use chopsticks to stir into the rice paste, add corn oil and mix well, the plate into the steamer, cold water to start steaming, high heat for about 15-20 minutes, steamed rice paste plate out. Steam the rice paste tray out, use chopsticks to stir vigorously and evenly into mochi skin, wash the strawberries and remove the tip, use paper towels to absorb the water, take a small piece of bean paste to flatten, put the strawberries into the middle, use bean paste to wrap the strawberries, hand dipped in some powder, take a piece of mochi skin flattened, place the strawberries in bean paste with the head facing downwards, pinch mochi skin tightly, the bottom facing downwards can be used.