Today, I solemnly recommend this recipe to you. The ice skin is as white as jade, and it is still soft after being put in the refrigerator for the night. It tastes good and has a strong milk flavor. It is sweet, with a little wine flavor and endless aftertaste.

The prescription comes from an online expert, with slight changes:

45g of glutinous rice flour, 35g of sticky wood flour, 20g of clear flour, 25g of milk 160g, 25g of whipped cream, 40g of fine sugar and 20g of salad oil.

Prepare a small amount of cooked glutinous rice flour as cake powder.

Rum and coconut stuffing:

Coconut milk 140g, corn starch 35g, custard powder 10g, white sugar 40g (sugar can be added appropriately if it is sweet), butter 40g, milk 250g and wine-stained raisins 40g.

Ice skin practice:

1, all the raw materials are stirred evenly and let stand for 30 minutes;

2. Steam for about 15 minutes, stir every 5 minutes, and finally stir until smooth;

3, the dough is slightly cool and kneaded into a ball for use;

4, divided into 20 grams, round for use.

Filling practice:

1, butter simmer, add milk and sugar;

2. Add corn starch and custard powder (optional) and milk and mix well;

3. Add 2 to 1, stir well, and cook with low heat until gelatinized (be careful not to agglomerate);

4. Add coconut, raisins and wine and mix well;

5, divided into 30 grams, round for use.

Wrap the stuffing and press it out with a mold to eat.