You can also choose to use glutinous rice flour, as long as the starch content used to make skin is between 55% and 70%. Only in this way can the skin be white, soft, waxy, delicious and crystal clear.

If possible, it is best to use milled glutinous rice flour, and the taste of Xuemeiniang made of milled glutinous rice flour will be more delicate. If you use the wrong powder, it is easy to harden Xue Meiniang's skin.

Does Xue Meiniang have to use pure milk? There is no need to use pure milk.

You can use other milk when making Xue Meiniang, such as yogurt, coconut milk, condensed milk and so on. However, the taste of finished products made of different materials will be different, such as coconut milk and yogurt, which contain a lot of sugar, so the mother will be sweeter. However, if you want to make Xue Meiniang's taste fresher and purer, pure milk is still recommended.

Can the milk in Xue Meiniang be replaced by water? Yes, but it is not recommended to use water instead of milk.

Although milk and water can blend starch, it is not recommended to change milk into water when making dessert like Xue Meiniang. Because if you mix it directly with water, Xue Meiniang's skin will not be so delicious and the taste will be light, so the dessert will not be so delicious.

The taste blended by Xue Meiniang with milk will be more delicate, sweet and nutritious.

4 How to refrigerate Xue Meiniang If you don't like to eat too hard Xue Meiniang, seal it with a sealing box and plastic wrap after Xue Meiniang is ready, and then put it in the freezer, which can not only inhibit the growth of bacteria, but also maintain the soft taste of Xue Meiniang.

If you like to eat Xue Meiniang with a hard taste, just put it in a fresh-keeping bag and put it in the freezer for quick freezing.