Cool and glutinous rice bran, no oven!
Pour the coconut milk powder into the pot
Stir well with a manual egg beater
Butter melts in water
Pour the butter into the batter and mix well
Stir the batter into a porcelain bowl and cover the plastic wrap. The induction cooker is placed in a steamer and steamed for about 20 minutes.
Cover with plastic wrap and let stand cool
Divide the dough into 25 grams of a small dose, 20 grams of bean paste
Split the dough with a rolling pin
Wrapped in bean paste
Tightening the dough
The surface is covered with coconut and the rice bran is ready.
Great taste! It tastes better after half an hour of preservation! ^V^
1: steamed dough must be covered with plastic wrap to prevent the influx of water vapor from affecting the taste of the dough. 2: The filling is free to match according to your favorite taste. 3: It is best to wear disposable gloves and anti-stick.