Ingredients and practices

Pure milk-170g

Fine sugar-40g

Glutinous rice flour-100g

Corn starch-30g

Butter-15g

Blue, red, black, moderate amount of pigment.

Filling: whipped cream 200g, fine sugar 20g, mango.

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1 Mix milk, fine sugar, glutinous rice flour and corn starch evenly, sieve into a bowl, cover with plastic wrap, boil water and steam for about 25 minutes.

Steamed, taken out, mixed with butter, and kneaded into smooth dough when it is not hot.

3 Divide into small portions of about 40g, roll them thinly on the rice ball mold, squeeze in the cream, put in the mango, wrap them, and freeze them in the refrigerator for 30 minutes.

4. Leave a small portion of dough, and adjust it to black, blue and red respectively.

5 Take out Xue Mei Niang and assemble the dough of different colors together!

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Coco's little rice ball Xue Mei Niang is ready! ! !

Is there anything super cute?