2, milk add granulated sugar, stir until the sugar melted, add sifted glutinous rice flour, corn starch continue to stir well.
3, cover with plastic wrap, use a toothpick to tie a few holes in the plastic wrap, on the steamer on high heat for 20 minutes.
4, out of the pot while hot add butter, knead into a smooth dough and let cool.
5, soften the butter, add powdered sugar, mix well with a spatula.
6, with a whisk whipped until the color changes, add the whole egg, whipped evenly.
7, and then add light cream, continue to whip evenly, whipped evenly state.
8, add sifted low-flour and cocoa powder and toss well.
9, the spuds dough evenly divided into nine parts, press flat wrapped with chocolate beans.
10: Divide the cocoa cookie dough into 9 equal portions, press it flat and wrap it with glutinous rice and chocolate filling, pinch it tightly.
11: Place on a baking sheet, flatten slightly, and press the grid with a toothpick.
12, preheat the oven to 170 degrees Celsius and bake in the center for 25 minutes.
13, chocolate popping spuds cookies out of the oven to cool can be eaten.