Serves 8
Directions
- 1Prepare the cookie crumbs.
- 2Next, prepare the glutinous rice dough.
- 3Stir until well combined.
- 4Sift it once.
- 5Pour it into a non-stick pan.
- 6Cook on low heat, stirring until it clumps together and is fully cooked.
- 7Divide the dough into three portions. Add 1g of butterfly pea powder to one portion, 2g of purple potato powder to another portion.
- 8Stretch each portion into a smooth and elastic dough.
- 9Next, prepare the filling.
- 10Whip the mixture to about 90% stiff peaks.
- 11Roll 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.
- 12Pipe a layer of cream, add the crushed cookies, and then pipe another layer of cream.
- 13Wrap it up
Ingredients
- 100 g glutinous rice flour
- 30 g cornstarch
- 20 g fine sugar
- 15 g corn oil
- 180 g milk
- 1 g butterfly pea powder
- 2 g purple sweet potato powder
- 0 cooked glutinous rice flour
- 250 g heavy cream
- 20 g fine sugar
- 5 g butterfly pea powder
- 20 g crushed Oreos
Equipment
bowlpotato masherwhisksievenon-stick panspatulamixerscraperrolling pinpiping bag
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