Cooking Steps

1. 

   Step1:Soften cream cheese at room temperature (or freeze in microwave for 1 minute). Add sugar powder and milk powder and beat with hand beater until smoot

2. 

   Step2:Put the beat cheese in the refrigerator for cold storag

3. 

   Step3:Sift the glutinous rice flour, corn starch and strawberry powder. Add sugar and stir wel

4. 

   Step4:Pour in the milk and stir until there is no granule. The liquid can be sifted through industriously

5. 

   Step5:Cover with plastic wrap. Steam in steamer for 2030 minutes. Or use microwave oven for 35 minutes. It's done in 4 minutes. Open it in 2 minutes and have a look. No flowing liquid is OK. Don't overdo it in microwave oven

6. 

   Step6:Take out and add butter and knead until it is completely fused. The hand-held eggbeater and the face hook I use can't be hurt by kneading. It's too hot

7. 

   Step7:When the butter is blended in, the dough is smooth and stretchy

8. 

   Step8:Wrap it in plastic wrap at room temperature or refrigerate it to cool.

9. 

   Step9:Find a plate. Pour in some coconut for later use

10. 

    Step10:Small dough in 30g each. I cut it with scissors

11. 

    Step11:Use a rolling pin to touch some butter to prevent sticking. Roll the dough ope

12. 

    Step12:Take 1015g cheese stuffing and put it in. Wrap it up

13. 

    Step13:Roll it in a coconut dis

14. 

    Step14:Finished product drawin

15. 

    Step15:Finished product drawin

16. 

    Step16:Finished product drawin