Dreamy Starry Sky Cookie Snow Skin Mochi

0
Serves 8
instagram.com

Directions

  1. 1Prepare the cookie crumbs.
  2. 2Prepare the cookie crumbs.
  3. 3Prepare the cookie crumbs.
  4. 4Next, prepare the glutinous rice dough.
  5. 5Next, prepare the glutinous rice dough.
  6. 6Next, prepare the glutinous rice dough.
  7. 7Stir until well combined.
  8. 8Stir until well combined.
  9. 9Stir until well combined.
  10. 10Sift it once.
  11. 11Sift it once.
  12. 12Sift it once.
  13. 13Pour it into a non-stick pan.
  14. 14Pour it into a non-stick pan.
  15. 15Pour it into a non-stick pan.
  16. 16Cook on low heat, stirring until it clumps together and is fully cooked.
  17. 17Cook on low heat, stirring until it clumps together and is fully cooked.
  18. 18Cook on low heat, stirring until it clumps together and is fully cooked.
  19. 19Divide the dough into three portions. Add 1g of butterfly pea powder to one portion, 2g of purple potato powder to another portion.
  20. 20Divide the dough into three portions. Add 1g of butterfly pea powder to one portion, 2g of purple potato powder to another portion.
  21. 21Divide the dough into three portions. Add 1g of butterfly pea powder to one portion, 2g of purple potato powder to another portion.
  22. 22Stretch each portion into a smooth and elastic dough.
  23. 23Stretch each portion into a smooth and elastic dough.
  24. 24Stretch each portion into a smooth and elastic dough.
  25. 25Next, prepare the filling.
  26. 26Next, prepare the filling.
  27. 27Next, prepare the filling.
  28. 28Whip the mixture to about 90% stiff peaks.
  29. 29Whip the mixture to about 90% stiff peaks.
  30. 30Whip the mixture to about 90% stiff peaks.
  31. 31Roll the three colored doughs into long strips, place them together, and cut into 8 portions. Sprinkle some glutinous rice flour to prevent sticking, then roll it into a dough wrapper.
  32. 32Roll the three colored doughs into long strips, place them together, and cut into 8 portions. Sprinkle some glutinous rice flour to prevent sticking, then roll it into a dough wrapper.
  33. 33Roll the three colored doughs into long strips, place them together, and cut into 8 portions. Sprinkle some glutinous rice flour to prevent sticking, then roll it into a dough wrapper.
  34. 34Pipe a layer of cream, add the crushed cookies, and then pipe another layer of cream.
  35. 35Pipe a layer of cream, add the crushed cookies, and then pipe another layer of cream.
  36. 36Pipe a layer of cream, add the crushed cookies, and then pipe another layer of cream.
  37. 37Wrap it up
  38. 38Wrap it up
  39. 39Wrap it up

Ingredients

  • 100 g glutinous rice flour
  • 100 g glutinous rice flour
  • 100 g glutinous rice flour
  • 30 g cornstarch
  • 30 g cornstarch
  • 30 g cornstarch
  • 20 g fine sugar
  • 20 g fine sugar
  • 20 g fine sugar
  • 15 g corn oil
  • 15 g corn oil
  • 15 g corn oil
  • 180 g milk
  • 180 g milk
  • 180 g milk
  • 1 g butterfly pea powder
  • 1 g butterfly pea powder
  • 1 g butterfly pea powder
  • 2 g purple sweet potato powder
  • 2 g purple sweet potato powder
  • 2 g purple sweet potato powder
  • 0 cooked glutinous rice flour
  • 0 cooked glutinous rice flour
  • 0 cooked glutinous rice flour
  • 250 g heavy cream
  • 250 g heavy cream
  • 250 g heavy cream
  • 20 g fine sugar
  • 20 g fine sugar
  • 20 g fine sugar
  • 5 g butterfly pea powder
  • 5 g butterfly pea powder
  • 5 g butterfly pea powder
  • 20 g crushed Oreos
  • 20 g crushed Oreos
  • 20 g crushed Oreos

Equipment

bowlpotato masherwhisksievenon-stick panspatulamixerscraperrolling pinpiping bag