Ingredients

Outer shell: 150g glutinous rice flour 1 teaspoon fine sugar 1 tablespoon hot water 1/2 cup (baking measuring cup) Filling: 100g coconut shreds (flour) 3 and a half tablespoons of milk 40g of unsalted butter

Method

step11

In a bowl, add coconut powder, softened unsalted butter, and condensed milk and stir together. Evenly, seal with protective film and refrigerate until slightly hardened before use.

Step 22 Mix glutinous rice flour, sugar powder and fine sugar together, then add hot water, stir quickly, and knead into After forming a uniform dough, knead it into long strips and divide it into equal pieces. I first weighed the total weight of the rice dough and coconut flakes and then divided them into equal pieces. I made 7 large pieces in one go. The amount of glutinous rice balls depends on your needs. It will be easier to handle if you wet your palms with a little water first. Flatten the outer skin, wrap it with coconut filling, pinch the edges tightly and round into a glutinous rice ball step33

After the water is boiled, add the glutinous rice balls and cook over medium heat. Use a large spoon to gently push the glutinous rice balls. The outer skin of the glutinous rice balls has been blanched with hot water and noodles. If the glutinous rice balls are cooked for a long time, they will lose their chewy texture. It is strong, so don’t cook it for too long. Wait until the glutinous rice balls float completely, then drain the water and take them out. The cooked glutinous rice dumplings should be rolled in coconut flour evenly while they are warm.

step44

Full of coconut filling