Taro glutinous rice balls are not complicated to make; all you need are taro, butter, sugar, and milk.
Su Yun'er didn't have any butter on hand, but she could separate it from milk.
The milk in the holiday gift pack is fresh milk, which is the perfect choice for separating butter. Simply whip the fresh milk quickly until the water and oil separate and yellow solid fat begins to appear on the surface. Then, filter the whipped milk. The pale yellow solid fat that comes out is the butter, and the remaining liquid can be used to make pizza.
Su Yun'er added fresh milk and sugar to the diced and steamed taro, and stirred and mashed it while it was still hot. Su Yun'er liked the texture of taro paste, so she did not mash it completely.
The noodles for mochi are made by steaming glutinous rice flour, adding butter, and repeatedly kneading and stretching it. When the butter is completely melted into the glutinous rice flour dough, the dough becomes chewy, elastic, and soft, but it is not easy to break.
Then take a small ball of glutinous rice dough, roll it out like a dumpling wrapper, add a small ball of taro paste inside, seal it, and coat the outside with a layer of cooked glutinous rice flour to prevent sticking. The soft and plump taro glutinous rice dough is ready.
If you prefer the texture of cream, you'll have to put in a little more effort.
You need to boil homemade butter and milk together in a pot, then stir quickly to mix the liquid butter and milk together. Then refrigerate for six hours, and the cream is ready. When you need it, just stir quickly to whip the cream until it's stiff peaks, and it's ready to use for desserts and cakes.
Thinking that she would soon be able to eat the desserts that were readily available in her previous life, Su Yun'er happily stirred the taro paste while humming a little tune.
"Miss Su, are you in such a good mood?"
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