Materials

Materials for sticky rice skin:

150g of glutinous rice flour, 35g of corn starch, 30g of sugar, 20g of butter, 240g of milk

Taro puree filling:

200g of taro, 30g of sugar, 50g of milk, 1 tsp of purple yam flour

Steps

1, first prepare the taro puree filling: taro Steam on the pot, crushed into mud, add purple potato powder, sugar, milk, mix well, into a laminating bag spare.

2, prepare glutinous rice skin: glutinous rice flour, corn starch, sugar, melted butter, milk into the pot, mix well, pour into a non-stick pan, stir-fry until it becomes a ball, repeated pulling to increase the elasticity of the skin.

3, glutinous rice skin divided into 35 grams of a, squeezed into the taro paste filling, tightening the mouth pinch, the surface of a layer of coconut.