Generally, glutinous rice flour will be used with sticky rice flour. Using glutinous rice flour alone can easily cause the steamed dough to be too soft and sticky, which brings inconvenience to the following operations. In addition, corn starch can be added to glutinous rice flour to make dough, which makes the dough elastic and convenient for filling. Here are some practices:

Preparation materials: glutinous rice flour 45g, sticky rice flour 35g, sugar 40g, salad oil 15g, dried corn flour 20g, milk 190g, and creamy yellow stuffing.

Production steps:

1. Mix the milk, salad oil and sugar evenly.

2. Add glutinous rice flour, sticky rice flour and corn starch, stir well, sieve twice, cover with plastic wrap and let stand for half an hour.

3. Then steam in a pot for about 20 minutes. Cool, knead well, and put in the refrigerator for later use.

4. Take out, divide the cream stuffing into small doses of 75g, and knead the ice crust into small doses of 45g.

5. Start packing. Crush the ice skin, put it in a milky yellow stuffing bag, and slowly take it back with a tiger's mouth.

6. Then stick some powder (put some baked glutinous rice flour in the mold in advance to prevent sticking)

7. Put it into the mold and flatten it, then pour it out.

8. Wrap it and refrigerate it.