Delicious food is for everyone to share. In Japan, the famous dim sum is commonly called "fruit", and the cooking method is very similar to some of the snacks I have done. The main idea is to make glutinous rice noodles the main way to see my Kwai Fu version.
Practice:
1. 50g glutinous rice flour, glutinous rice flour and Chengfen are sifted and mixed. Sugar, Matcha powder and water are added and stirred until they are even and free of particles. (the final state is more like paste. The fruit with thinner taste is softer, but it's hard to operate when it's done. The fruit with thicker taste is easier to operate, but the fruit is harder. You can choose ~ but not too soft, so the fruit can't be shaped.)
2. Put the batter in a steamer and steam for 20 minutes. (if the batter is very thin, cover it with a lid or plastic wrap to prevent steam from entering. If the batter is thick, do not cover it. After steaming, the batter will be wet.)
3. At the same time, put the remaining 10 grams of glutinous rice flour into the pot, stir fry until it is yellowish and fragrant, and then make it into hand flour. Divide the bean paste stuffing into about 10 grams and rub them into circles.
4. The steamed dough is poured into the hand powder while it is hot, pulled into small balls, rubbed round, pressed flat, wrapped in bean paste, and closed.