Easy to make and delicious dessert—Xue Mei Niang

Overview

There are many recipes for Snow Mei Niang skin, and I have tried them all, but this recipe is my favorite because it is added with coconut milk. Perhaps it is only the faint taste of coconut milk that is worthy of Xue Mei Niang’s pure and pure appearance!

Tags

• snacks
• children
• afternoon tea
• dinner with friends
• summer recipes
• chengfen
• coconut milk
• cooked glutinous rice flour
• glutinous rice flour
• mango
• sugar
• whipping cream
• powdered sugar
• water

Ingredients

Steps

1. 1 Prepare all the materials,

   

2. 2 Pour powdered sugar and salad oil into the water and stir until the salad oil is emulsified instead of large particles floating on the water. Add glutinous rice flour and orange powder, stir slightly, then add coconut milk, stir evenly to form a thick paste, then sift and let stand for about ten minutes, cover with plastic wrap, use a toothpick to poke some small holes in the plastic wrap, put it into a boiling steamer, while steaming the glutinous rice milk, cut the mango into small dices and set aside

   

3. 3 Steam the glutinous rice paste for 15 to 20 minutes until it is cooked (the glutinous rice paste will be cooked when it turns from white to transparent). Wear anti-scald gloves and take it out while it is still hot. Use a small spoon to lift the bottom

   

4. 4 Divide the glutinous rice dough into equal parts while it is hot. Note that cooked glutinous rice flour must be used on the mat to prevent sticking (the method of making cooked glutinous rice flour will be later)

   

5. 5 Use a rolling pin to roll the dough into a round sheet of even thickness. Note that both the rolling pin and the mat should be powdered to prevent sticking

   

6. 6 Prepare a round mold, I used a small chrysanthemum mold, and prepare oil paper cups of your favorite color

   

7. 7 Add 200g of cream into granulated sugar and beat until it reaches 10 points (the cream has clear lines and is not easily deformed. When the whisk is lifted, the cream will have a small sharp corner, which is 10 points). Put it into a piping bag (I forgot to take pictures of these two steps, click!). Put the dough sheet into the mold, press it in the middle, and squeeze in an appropriate amount of cream

   

8. 8 Add a big mango cube to make it taste sweeter

   

9. 9 Continue to pipe in the cream

   

10. 10 Wrap up Xue Mei Niang carefully with both hands, just like wrapping a bun, but be sure to apply a little glutinous rice flour after closing to prevent sticking

    

11. 11 Shape the wrapped snow meiniang and put it into a greased paper cup. The rest is ready to eat. However, it is best to put the snow meiniang in the refrigerator before eating. It tastes better!

    

12. 12 It tastes so delicious