INGREDIENTS
- 100g Glutinous Rice Flour
- 20g Corn Starch
- 10g Rice Flour
- 10g Sugar
- 2g Salt
- 200g Water
- 20g Coconut Milk
Fillings :
- 442g Hashimoto Red Bean Paste
- 90g Hashimoto Whole Red Bean
METHOD
- Combine all the Daifuku Skin Ingredients and strain.
- Steam for 15-20 mins.
- Mix Daifuku Skin and Hashimoto Whole Red Bean.
- Wrap 17g Hashimoto Whole Red Bean with 17g of Daifuku Skin.
- Keep chill before serving.
- Preparation : 45 mins.
- Cookint Time : 20 mins.
- Serving Size : 25 pieces.
