There is a kind of dim sum, sticky and glutinous, which is packed in a small bowl and sold almost in summer. I don't know its name. Solve it!

This is a method suitable for family production. Mashed potatoes taste heavy, but they are still very milky. Materials:

500ml milk, 150ml mash, and proper amount of sugar.

Exercise:

1. Pour the milk into a container, add sugar (no need to add too much polysaccharide, the mash is sweet), put the container (I use Lok Kou glass, which can be put into a microwave oven and an oven) in a microwave oven for 3 minutes to melt the sugar, take out the container and cool the milk.

2. Filter out the juice of the mash, add it into the milk and stir well.

3. Cover the bowl with plastic wrap, stick some small holes with toothpicks, put it in an inflatable steamer, steam for about 20 minutes on low heat (cheese will have small holes when the fire is too big), turn off the fire and keep the lid open until it cools naturally. You can also wrap your mouth in tin foil, bake it in the oven 150 degrees for about 30 minutes (the baking method may not be accurate because I haven't verified it), naturally cool it and put it in the refrigerator.

4. After the steamer cools, take out the cheese, seal it and put it in the refrigerator for 2-3 hours. When eating, you can sprinkle dried fruits such as pine nuts and raisins, which will taste better.

Tips:

1. The higher the purity of milk for making cheese, the better the effect. You can pour it into the pot and cook it with low fire for about 10 minutes before making it, but remove the milk skin.

2. The ratio of mash (rice wine) to milk is about 1: 3, and too little mash is not conducive to solidification.

3. Some mash sold in the market now is sweetened, so don't use too much polysaccharide.