300 grams of glutinous rice flour, 100 grams of peanut flour, 30 + 20 grams of sugar, water, a little oil (for wiping the plate)

Practice 1, 30 grams of sugar and glutinous rice flour mixed evenly, a little bit of water poured into the water to mix well and adjusted to the glutinous rice slurry

2, with a paper towel to the plate to wipe a layer of thin oil, and then the adjusted glutinous rice slurry poured into the plate and put on the steamer for 15 minutes. Steam for 15 minutes, then take out and let it cool a little

3. Pour the peanut flour into a non-stick pan and stir-fry over low heat for 5 minutes until fragrant, then add 20 grams of sugar and mix well

4. Cut the cooled glutinous rice cake into small pieces with scissors and cover the whole body with the peanut flour.

Practice 1, clean the apple, peel and remove the seeds, cut into 1cm square pieces; glutinous rice flour add 300ml water and stir until sticky.

2. Take a microwave-safe plastic bag, brush the inside with a layer of oil, put the glutinous rice dough into the bag, tie the mouth, and put it into a steamer for 5 minutes.

3. Dip your hands in cold water, take an appropriate amount of cooked glutinous rice dough and press it into a round skin, take an appropriate amount of red bean paste filling, wrap 1 piece of flat fruit into the red bean paste filling and knead it into a ball shape, then put the bean paste filling on the glutinous rice skin and close the mouth to wrap it.

4. Roll the wrapped glutinous rice ball on the coconut.

Materials

Taro, sweet potato, glutinous rice flour, milk, sugar, vegetable oil coconut or coconut

Practice 1, taro and sweet potato on the pot to steam, respectively, in two large bowls pressed into the mud.

2, sweet potato puree with glutinous rice flour into a dough, taro puree with milk and sugar into the filling.

3, like a package of dumplings wrapped skin and filling, the steam curtain on a thin layer of oil, put on the packaged dumplings, steam on high heat for 10 minutes.

4. Roll the dumplings in shredded coconut or coconut paste while they are still hot (a little cooler and they won't get coated), and let them cool before enjoying.

Materials

150g of glutinous rice flour, 20g of milk powder, 30g of sugar, 200ml of milk, 1 large mango, coconut in moderation

Practice 1, put the glutinous rice flour, milk powder and sugar in a large bowl, add milk and stir until there is no granular slurry;

2, cover the plastic wrap and put in the microwave oven inside the ding on high heat for 3 minutes, transparent, remove from the microwave oven.