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Immortal Taste Flow-core Taro Mud Green Dolls that Deep Pulp in One Bite

Immortal Taste Flow-core Taro Mud Green Dolls that Deep Pulp in One Bite


“Bite the soft spinach peel, the flowing filling bursts out immediately, the taste of salted egg yolk is very strong, the filling tastes salty and sweet, with fried taro paste, it is indeed a fairy match, with a very harmonious and delicious, a bite down, almost cheek fragrance.”


Main material

Material Quantity
Glutinous rice flour 100 grams
sugar 20 grams
wheat starch 30 grams
spinach 50 grams
Cooked lard 10 grams
Jinqi Xiangxian Duck Egg Yolk 8
Unsalted Butter 40 grams
custard powder 40 grams
Powdered Milk 50g
Powdered sugar 50 grams
milk 30 grams
Taro 200g
Purple sweet potato 125g
Unsalted butter 30g
Fine sugar 50g
butter 35g


Material Quantity
warm water 50 grams
Boiling water 15g (for clarifying powder)


Flavor Salty sweet
Technology steam
time consuming Semih.
difficulty simple


step 1:

Salted duck yolk 150 degrees 10 minutes, roast and grind.

step 1

step 2:

Add sugar powder, cheese powder, milk powder, melted butter sauce, mix evenly, add milk, mix smoothly, put in the refrigerator for 2 hours, take out and knead into balls, then freeze for another night.

step 2

step 3:

Rinse the spinach leaves, put them in boiling water and blanch the spinach, discolor the spinach, and cool them in cold boiling water.

step 3

step 4:

Beat it into fine mud with a cooking machine, filter out the juice with a fine sieve, and keep the spinach mud for use.

step 4

step 5:

Glutinous rice flour is added with white sugar, a small amount of warm water is added many times, stirring into a ball.

step 5

step 6:

Pour boiling water into the orange powder, stir it evenly, tear it into granules, add glutinous rice dough, knead it well, add lard and stir it well.*

step 6

step 7:

Spread the dough on a plate as thin as possible. Steam for 10 to 15 minutes after boiling. Remove and set aside.

step 7

step 8:

Add the spinach puree into the glutinous rice ball just out of the pot, stir vigorously to color the glutinous rice ball, and then heat it up to 10 portions.

step 8

step 9:

Cut taro and purple potatoes well, steamed for 15 minutes, put in the cooking machine, add milk powder, butter, sugar powder, sugar and mix into mud.

step 9

step 10:

Pour the mashed taro into a non-stick pan, stir-fry over medium and small heat until it is in a ball and not touched by a scraper.

step 10

step 11:

After the taro paste is frozen, the taro paste is divided into 10 parts, and one part is flattened to wrap the frozen flowing heart filling.

step 11

step 12:

Take a piece of spinach skin and wrap taro mud filling in it. Slowly close your mouth and rub it round. Cover it with fresh-keeping film to keep the skin soft and waxy.

step 12


  1. Because the whole process is sticky, gloves are recommended.2. If you want to flow better, you can slightly heat the pot, bite open will have the effect of pulp explosion.3. Purple potatoes are added to taro paste for better colour. You can use only purple potatoes or taro paste.