Emerald Green Corn

Emerald Green Corn

　　Cuisine: Sichuan cuisine

　　　　Ingredients:

　　 100g wheat starch, 50g glutinous rice flour, 25g sugar, 150ml water, 5g milk powder, a small amount of chlorophyll, an appropriate amount of custard powder, 250g lotus seed paste.

　　 Method:

　　 1. After the water boils, add wheat starch, glutinous rice flour, sugar, and milk powder to cook, let it cool, then knead evenly and divide into two parts. Add chlorophyll to one part and custard powder to the other.

　　 2. Take the yellow dough with custard powder, form small balls (each 15g), wrap in lotus seed paste, roll into a log shape, and press cross patterns on the surface with a knife. Then take the green dough with chlorophyll, form small balls (each 5g), roll into leaf shapes, carve patterns on them, and wrap around the yellow dough to form a corn shape.

　　 3. Steam the semi-finished products for 5 minutes, then remove from the steamer and brush with oil before serving.