1. Ingredients for fruit glutinous rice cakes: glutinous rice flour, corn starch, butter, milk, sugar, favorite fruits, shredded coconut (you can also have it if you don’t have it). Method: Take a little glutinous rice flour and fry until cooked. There should be no water or oil in the pot. Just stir-fry for 3 minutes over low heat. Add 120g of glutinous rice flour, 30g of cornstarch, 180g of milk, and 40g of sugar. Put all these ingredients into a bowl and mix thoroughly until smooth and without particles. state; pour the batter into a plate, wrap it with plastic wrap, and steam it for 15 to 20 minutes. If there is no flowing liquid when you poke it, it is done; add 10g of butter to the glutinous rice ball while it is still hot, and fully knead the butter into the glutinous rice ball. Inside, after it has cooled slightly, you can put on gloves and knead it thoroughly; sprinkle the dry glutinous rice flour fried earlier on the chopping board, put the glutinous rice balls on it, and divide it evenly into 8 equal parts; cut your favorite fruits in advance , set aside; apply dry powder on the panel and rolling pin. Gently roll out the glutinous rice dough, wrap the fruit in it, pinch it up, and remove the excess dough; finally sprinkle some grated coconut on top.

2. Ingredients for coconut cubes: milk, white sugar, corn starch, coconut. Method: Pour 25g of white sugar into the pot, add 30g of cornstarch, and finally pour 250g of milk into it. Mix thoroughly before turning on the fire, otherwise there will be hard agglomerates that will affect the taste; heat over low heat and stir constantly, and the bottom begins to slowly When it becomes sticky, don't stop, continue to stir, and stir from the edges to the middle until all the liquid forms a paste without particles, which is relatively smooth and can flow slightly; line the mold with a layer of oil paper and pour the milk paste into it. , shake it gently a few times to expel the air inside, smooth the surface with a scraper, and put it in the refrigerator for more than 2 hours; take out the inverted buckle and tear off the oil paper on the surface. The whole thing is relatively strong and elastic; cut into 6 pieces Coat the noodles evenly with a layer of coconut paste, place on a plate and serve.

3. Fruit double-skinned milk ingredients: fresh milk, protein, fruit, sugar. Method: Boil 500g milk until slightly boiling, pour into a bowl and let cool; use chopsticks to pick up the condensed milk skin, pour out the milk below; add 20g sugar to the poured milk and stir until melted; filter and beat 3 egg whites, and add milk Stir evenly; pour the egg milk liquid back into the bowl, let the milk skin float, seal it with plastic wrap and put it in the steamer, boil the water and steam over low heat for 15 minutes until it solidifies; puree or chop your favorite fruit and spread it on top of the double skin milk Ready to enjoy.