Skillful cookies

Hand-made dessert, 100 New Year's waxy dessert, simple and easy to make soft and sweet.

Fresh milk fermented grains: glutinous rice flour 150g, corn starch 35g, sugar 45g, corn oil 20g, milk 290g, evenly stirred, sieved once, poured into a non-stick pan, stir-fried with medium-low fire, stirred into balls, slightly cooled, put into paper bags, black sesame seeds 30g, chopped peanuts 15g, and sugar.

Coconut sweet potato yam cake: slice sweet potato yam, steam it, press yam into mud, press sweet potato into mud, cover the bowl with plastic wrap, spread a layer of yam mud, spread a layer of yam mud, then spread another layer of yam mud, demould the bowl upside down, open the plastic wrap, cut it into small squares, and sprinkle coconut on it, and serve!

Coconut paste and matcha walnut glutinous rice cake: mix glutinous rice flour, milk and sugar substitute evenly, pour half of batter into a bowl covered with plastic wrap, boil water and steam for 10 minute, add walnuts and cranberries, mix the other half of batter and matcha powder evenly, pour it on walnuts, cool and steam for 15 minute, tear off the plastic wrap and sprinkle coconut paste.

Fruit Dafu glutinous rice paste

Coconut crisp for small animals: 160g butter is softened, 60g powdered sugar is added until it turns white, four egg yolks are added, 20g milk is added, 120g low-gluten flour and 150g coconut are added, and kneaded into lovely shapes. Dip the kneaded shape in water and roll it in coconut.

Diced coconut: put milk+corn starch+sugar into the pot, turn on a small fire and keep stirring until it becomes thicker and thicker. Grease the bottom of the crisper, pour it out while it is hot, cover the refrigerator and refrigerate for 2~3 hours. After shaping, cut it into long strips, wrap it around with coconut shreds and decorate it with plates.