1, ready to fillings, such as sesame peanut flour plus sugar mix well rolled into a small ball; 2, with glutinous rice flour, mix some water, kneaded to non-stick, smooth on the line; 3, the kneaded powder into an equal portion of each wrapped with filling, rolled round, in fact, I didn't roll round, as long as it does not leak on the line; 4, boil a pot of water, boil under the balls to float up is cooked; 5 fish up the pills into some dry shredded coconut in the rolled pills all wrapped on the line, you can also use soybean flour

1, milk yellow mochi

Milk yellow filling, practice is 20g oil or butter, the right amount of sugar according to taste, I put about 3 ~ 4TBSP, first stirred well, and then beat into an egg, probably 50 ~ 60ml of milk, all together and stirred well, and then custard powder, cornflour, and then the milk, the milk, and then the milk, and then the milk. cornflour, clarified powder 1tbsp each into the milk yellow paste, stirring carefully and evenly, heat the water, until the milk yellow paste clusters! ~ ~ ~ ~ wrapped up like a fat doll, popped into the water thump thump thump cooked, and then it is in the coconut rolled on the snowsuit, you can

2, leek mochi

Materials: 1 glutinous rice flour 250 grams of water 200 grams of shredded coconut,

2 pork 150 grams of stranded pork, leeks 30 grams of salt and sugar moderately

Practice: 1 leeks cut into granular form!

2 pork, chives, sugar, salt and mix well into the filling

3 ingredients 1 mixed into a dough, and then divided into small pieces of about 30 grams each

4 small pieces rolled into a round piece, and then wrapped in the filling

5 rolled into a round, into the steamer for 15 minutes

6 finally in the surface of the shredded coconut (the surface of the dough coated with a small amount of water can be

3, taro mochi

Materials: taro powder

condensed milk

glutinous rice flour (or called rice flour, are the same)

shredded coconut

2) to do mochi method:

glutinous rice flour 120 grams, 100 grams of coconut milk, 100 grams of evaporated milk, condensed milk, 2 tablespoons, 40 grams of sugar. Then pour the batter into a non-stick pan with a certain depth, and steam the pan on high heat for 40 minutes.

The steamed glutinous rice noodles are now cooked, so let them cool a bit and start stirring them with a wooden spatula; the original recipe is to use your hands to stir them, but I think it's too hot. Keep stirring until the noodles are cool, this is very troublesome and requires patience, because the dough is very sticky and will stick to the wooden spatula, so stirring requires a little strength.

How to make taro filling:

Because to distinguish the white glutinous rice cake, the filling must have color. I first brewed a cup of strawberry tea instead of coloring. It's the kind of fruit-flavored tea bags you can buy in the supermarket. This way, the color of the tea is reddish purple.

Put the red tea in a small saucepan, add 3 tablespoons of condensed milk, 2 tablespoons of milk, half a cup of coconut milk. Bring to a boil. At this point the liquid in the pot has turned a light purple color, the color of taro.

Take a bowl, put 4-5 spoons of taro powder (or starch, it doesn't matter), make water starch. Pour it in the light purple liquid in the boiling pot, leave it on the heat, and stir it with a spoon, and it becomes a super-sticky light purple solid. Put it aside to cool, it will be a little harder

Wrapping mochi:

This is the time to use your hands, "taro filling" rolled into small balls. Take a piece of dough and roll it into a ball in your hand, then flatten it out and wrap the ball of filling in it like a bun, then roll it into a ball again. Roll it in coconut and you're done.