Ingredients: glutinous rice flour160g, sugar 45g, corn starch 20g, corn oil 40g, milk190g, butter 20g.

Sandwiched taro paste: 50g purple potato, 0/00g taro/kloc-,a little milk.

Practice:

1, glutinous rice flour with corn oil, sugar, milk and corn starch, stir well, cover with plastic wrap, steam until cooked, add butter while it is hot, and knead it evenly when it is warm.

2. Peel the taro purple potato, cut it into small pieces, steam it, add milk, mash it into purple potato paste, and put it in a paper bag.

3. Roll glutinous rice paste into long strips, squeeze into taro paste, wrap it up, and cut into strips of the same length.