You can make Xuemei Nyan with different fruits according to same recipe. Today I made Xuemei Nyan with mango fillingIngredients 250 g water-milled glutinous rice flour 400 g milk 75 g cornstarch 250 ml light cream 50 g unsalted butter 130 g (for skin) + 20 g (for whipped cream) fine sugar 30 g water practice
130 g fine sugar, add warm water and milk and stir until dissolved
Sift glutinous rice flour and corn starch
1 joins 2
Stir without particles
Cover with cling film and steam over water for about 1 hour, watching as water in pot dries, and add boiling water. Open it up and steam it until it becomes clear. If pasta turns white, it means it hasn't been steamed.
Oil melts in water
Add butter to steamed dough and mix well, then refrigerate for 30 minutes!
Use a spoon to scoop a 30-50 gram ball of glutinous rice into cooked glutinous rice flour and roll it out.
Use a rolling pin to roll out a thin cake.
Spread a spoonful of whipped cream and add mango (add 20 g fine sugar to whipped cream)
Coat mango with a spoonful of cream and close it
After shaping, fasten upside down on non-stick oiled paper
Cover with plastic wrap and refrigerate for 2-3 hours for best flavor.