Ingredients

Water-ground glutinous rice flour 80g

Sugar 30g

Corn starch 20g

Milk 140g

Butter 10g

Methods/Steps

First, we will put the glutinous rice flour, sugar, and corn starch in a large bowl, and mix them well with a hand whisk.

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Add 140g of pure milk, continue to use a hand whisk to mix well, mix until there is no powder particles state on the line.

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Pour the finished jicama mixture into a ceramic dish, and steam it for 15-20 minutes until the liquid becomes solid.

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After steaming the spuds, take them out, put in 10g of butter while they are still hot, rub it on the surface of the spuds until all the butter is melted, and then cut them horizontally and vertically with a silicone spatula, and then plunge the spuds from the bottom and press them to mix the spuds.

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When it's almost cooled down, put on the gloves and knead the dough until all the butter is absorbed by the dough, and the dough becomes smooth. (Here must put on the gloves, otherwise it will be very sticky, sticky to despair, hahahaha ~ ~ ~ ~) and then still put on the gloves, rolled into long strips, you can cut a section of a section of a ~ ~ ~

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Here is the appearance of the end of my good, cut out of the finished product sticking to the cooked glutinous rice flour, so that is the finished sweet potatoes!

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