The method of eating dry glutinous rice balls is as follows: Ingredients: 80g water-milled glutinous rice flour, 20g corn starch, 30-40g white sugar, 10g vegetable oil, 150ml milk, filling: 1/4 Lipu taro, appropriate amount of condensed milk.

1. First fry some raw glutinous rice flour in a pan over low heat. After frying, let it cool and set aside.

2. Make mochi skin: Put water-milled glutinous rice flour, corn starch, white sugar, vegetable oil, and milk into a large bowl and stir evenly.

3. After the steamer is steamed, put it in and steam for about 15 minutes.

?4. Take it out and turn it over with a spatula, because there may be undercooked parts at the bottom, then put it back and steam it for about 10 minutes.

5. While steaming the mochi, make the taro paste filling: Peel and slice the Lipu taro, steam it in a pot until it can be easily pierced with chopsticks.

6. Put it into a food processor and add an appropriate amount of condensed milk according to your taste.

7. Cover the chopping board with plastic wrap, sprinkle a layer of cooked glutinous rice flour that was fried at the beginning, and then transfer the mochi skins.

8. Punch them into small uniform balls, scoop out a lump of taro puree, and form into small balls.

9. Take a mochi ball and flatten it in the palm of your hand, put a taro ball on a piece of mochi skin, and pick up the skin to wrap the filling.

10. Wrap it tightly and put it in the coconut paste, roll it vigorously, and coat it with more coconut paste.