Ingredients for Snow Lotus
| Glutinous rice skin: 50g | Glutinous rice flour: 50g |
| Cornstarch: 30g | Granulated sugar: 30g |
| Butterfly pea powder, strawberry powder, matcha powder 2g | Milk: 180g |
| Butter: 15g | Strawberry sauce: As needed |
| Strawberries: 130g | Granulated sugar: 40g |
| Lemon juice: 1 (about 25g) | Whipping cream: 300g |
| Granulated sugar: 20g | Crushed Oreo cookies: 50g |
Preparation of Snow Lotus
Step 1
Ice skin making: Stir-fry glutinous rice flour and cornstarch over low heat, cool and add fine sugar into a bowl, mix well. Add butterfly pea powder, matcha powder, and strawberry powder for coloring. Slowly pour in milk, stirring while pouring until a smooth batter without lumps. Sift twice to remove impurities, making the ice skin smoother.
Step 2
Cover with plastic wrap, poke a few small holes with a toothpick, place in a steamer, steam over high heat for 20-25 minutes until the batter solidifies and cooks through. Remove the steamed dough, add butter while hot, knead until the butter melts, ensuring a thorough integration with the dough. The kneaded dough should be smooth and elastic, refrigerate for 1 hour to enhance its stretchiness.
Step 3
Filling preparation: While waiting for the ice skin, pour the whipping cream into a bowl free of water and oil, add granulated sugar, whisk until noticeable patterns appear, lift the whisk, and if the cream forms small pointed hooks, it is ready.
Step 4
Assembling Snow Lotus: Take out the chilled ice skin, divide into equal small portions, roll into round thin circles with thick centers and thin edges. Place a suitable amount of whipped cream, followed by fruit pieces, then another layer of whipped cream covering the fruit. Like wrapping a bun, pinch the ice skin tightly to enclose the filling securely, gently shape into a round, cute Snow Lotus is now complete.
