Glutinous rice cake can be eaten, hospitality, after air-drying, but also as a good gift for friends and relatives.

2. Squeeze the juice separately and strain it.

3. Weigh 95 grams of glutinous rice flour, 15 grams of cornstarch, 18 grams of powdered sugar and put them into a bowl.

4. Pour in 15 grams of corn oil and 50 grams of Eagle Mark condensed milk.

5. Pour in 95g dragon fruit juice.

6. Stir well and do the same with the kiwi juice.

7. Wrap the two bowls of batter in plastic wrap and steam for half an hour.

8. After steaming, take it out of the steamer and stir it while it's still hot to make it smoother and more uniform.

9. When the glutinous rice flour dough is warm, put on disposable gloves, take a portion of the dough and flatten it, and put a proper amount of red bean paste on it.

10. Put the dough into the mouth and pinch it tightly, and roll it with your hands.

11. Finally, roll a layer of coconut on the outside.

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Tips

1. This amount can make 13 medium-sized mochi, and the filling can be changed according to your preference.

2. Put on disposable gloves when wrapping, it is not sticky at all, and easy to seal.

3. Coconut can be replaced by cooked glutinous rice flour.

4.