Glutinous rice skin material:

150g glutinous rice flour, 50g corn starch, 20g sugar, 230g milk and15g butter.

Blood glutinous rice stuffing:

220g of blood glutinous rice and 30g of condensed milk.

Decoration:

Appropriate amount of salad dressing and appropriate amount of meat floss.

step

1. Soak the blood glutinous rice for one hour in advance, steam/cook it in a pot, take 400g (the rest can be made into blood glutinous rice milk tea), add condensed milk and stir evenly, and divide it into 6 parts on average.

2. Melt butter in water, add the remaining materials of glutinous rice skin, stir well, and sieve into a non-stick pan.

3. Stir-fry the glutinous rice paste into a ball with a small fire, and repeatedly pull it until the surface is smooth when it is not hot.

4. Divide the glutinous rice balls into 6 parts, put them into the stuffing, brush a layer of salad dressing on the surface and wrap them with meat floss.