Shanghai used to have a cold drink called ? Rolling Snowball? So my friends call this dessert ? Strawberry Fruit Rolling Snowball? I think it's pretty good too, nostalgic as hell. Haha!

Ingredients ?

Water-ground glutinous rice flour 1250g corn starch 75g milk 400g hot water 30g sugar 130g butter 50g glutinous rice flour 2150g whipping cream 250ml powdered sugar 15~20g strawberries 12

Strawberry Cherubs ?

Glutinous rice flour 2 into the pot with low heat and stir fry, as a cake flour standby

Whipping powdered sugar in the whipping cream and standby

Strawberries stemmed and cut in half and standby

Sugar melted with hot water and then mixed into the milk

Glutinous rice flour and corn starch with the milk in step 4 to form a uniform and non-granular batter

Prepped on the cage over high heat and steamed for 30 minutes to become milk cake. Melt the butter over water

Mix the liquid butter into the steamed milk cake

Mix the milk cake well.

Place in the freezer for about 30 minutes

Use a spoon, take about 30g of the custard, roll the spoon in the flour, then dip your fingers in the flour and peel the custard off the spoon. Toss the dough into the mix and roll again. Place the dough into a small bowl

Push the dough into the skin with your fingers and add a small spoonful of whipped cream

Place half of the strawberries

Spread another small spoonful of whipped cream on top

Pull the skin towards the center

Pull the dough out of the bowl and into the palm of your hand

Shape the dough into a small piece of cake and finish it off. Place in the fridge for 2 hours and serve

1 Tip

This is the first time I've taken step-by-step pictures. I'll be sure to be more detailed next time ^_^

1. The portion in the recipe makes about 25.

2. If the glutinous rice flour clumps up when mixing the batter, use a sieve to sift out the clumps and knead them with your fingers before mixing them into the batter

The milk mixture is very thin, so don't panic.

3. The strawberries you get in Shanghai in January are not really that good, so I cut them in half and candied them. I think by May, the strawberries will be ready to be wrapped right into the whipped cream.

I gave a range for the powdered sugar in the cream because how much powdered sugar to put in depends on how sweet your fruit is.

4. The small bowl I used is the tiny little bowl you use for soy sauce at home. If you don't have such a small bowl, you can press the dough by hand and wrap it directly. But it doesn't look as good as the one made in a bowl.

5. Some cooks have reported that after putting the finished product in the refrigerator overnight, the crust becomes very hard the next day. The possibilities are: a. You are not using water-ground glutinous rice flour. Please make sure to use water-ground glutinous rice flour. Please go to Baidu for more information on what water milled glutinous rice flour is. Please use an airtight box for the finished product, or at least cover the container with plastic wrap to ensure that there is no serious loss of moisture.

It's a good idea to have a refrigerator that's really good at cooling your home.

. Lastly, about the shelf life of chenmai: I should say that the best time to enjoy the flavor is within 24 hours. After one night of refrigeration, the sticky rice skin is both Q and sticky, and the texture is excellent. After 2 days in the refrigerator, the sticky rice skin loses a lot of water and becomes a bit dry. If you want to talk about when it will go bad, I guess three days.