1, Thai dessert truffle. Ingredients: peeled mung bean 150g, sugar 1 10g, coconut milk 125g, a few drops of red/pink pigment, edible rubber powder/agar powder/pectin powder. Steps of Thai dessert truffle: 150g peeled mung beans are soaked for 4-5 hours. Steam the soaked mung beans for 20-30 minutes. Add 1 10g white sugar and 125g coconut milk, and mix well with a blender. Stir-fry in a pot with low fire, dry and set. Put the mung bean paste into the mold for compaction and molding. Mold can turn sugar peach into a treasure hunt keyword. Good plasticity, pour it out of the mold, and flatten it with a toothpick when there is an edge. The red or pink pigment is diluted with a little water, and the peach head is dipped with a little dye. The bottom of the peach pierces the bamboo stick. Edible gelatin/pectin/agar powder is boiled in water, boiled into transparent gelatin liquid, cooled, soaked in all peaches, and repeated for three times, each time a little dry. After the surface is dry, it can be decorated with small leaves.

2. Steamed rice cakes. Ingredients: 300 grams of fragrant rice, 50 grams of red beans, brown sugar and raisins. Practice: soak the fragrant rice for one day. After the red beans are cooked, add them into the red pond, dissolve the sugar and mash the red bean stuffing with a spoon for later use. Boil the water in the pot and add the fragrant rice. After opening, take out the fragrant rice with a strainer. Do not cook glutinous rice until it is rotten. Try to control the purification of water. Wash raisins for later use. Take a steamer, put it on the wet drawer cloth with round edges, and then turn on the small fire. Spread the cooked fragrant rice with a spoon, spread raisins evenly, spread a layer of bean stuffing, put raisins on it, and then spread fragrant rice. Namely: fragrant rice+raisins+bean stuffing+raisins+fragrant rice. And so on, spread three layers. If there are many things, you can spread more layers. Don't spread each material too thick. The last layer must be fragrant rice. After sprinkling dried fruit on it, the cake is ready. Wrap the four corners of the drawer cloth, cover the lid and steam for half an hour. If there are too many materials, you should work overtime appropriately. After steaming, it can be eaten after cooling. If you can't eat it, you can cut it into small pieces and freeze it in the freezer. It can be steamed thoroughly when eaten again, and the taste remains unchanged.

3, fruit sago dew. Ingredients: sago, milk (or coconut milk), fruit (strawberry, watermelon, apple or your favorite fruit). The method of fruit sago dew: wash sago with clear water, then boil a pot of water and put sago into boiling water. Note: stir with a spoon when cooking, otherwise sago will stick to the bottom of the pot; Boil sago until translucent, then separate sago from hot water, then boil a pot of boiling water, and then put the cooked sago into boiling water until translucent and water are separated. Boil until it is completely transparent, and pour out all the boiling water; Boil a small can of milk with a little sugar. Suggestion: Use coconut milk instead of milk. Coconut juice will smell better. If you don't like coconut juice, milk will do. Pour the milk into Simiri and cook it together. It won't take long. Put the cooked sago milk in the refrigerator until it freezes. After the sago is cured, it is cold water, which will make it Q. Finally, dice your favorite fruit and put it in the frozen sago dew.