The cute Lucky Cat shape and the classic Spring Festival auspicious connotation are combined into one easy-to-use rice cake DIY experience.

Glutinous Rice Flour, Food Additive (Hydroxypropyl Distarch Phosphate); Slab Sugar: Sugar, Molasses(Contains Sulphur Dioxide); Compound White Chocolate Button: Sugar; Vegetable fat; Hydrogenated vegetable fat; Whey permeate powder; Full cream milk powder; Emulsifier: lecithin (soy); Stabiliser: sorbitan tristearate; Emulsifier: Polyglycerol polyricinoleate; Vanillin: Coconut Powder: Fresh coconut milk, Maltodextrin Sodium Caseinate(milk protein); Biscoff Biscuit: Wheat flour, Sugar, Vegetable oils (contains one or more of soy bean oil, sunflower oil, canola oil, palm oil), Brown sugar syrup, Sodium bicarbonate (leavening), Soy flour, Salt, Cinnamon. Does not contain nuts. This product contains allergens: Cereals containing gluten, milk and soybeans.

1. Make sugar water: Add 20G sugar tablets to 35G water and boil until dissolved. After cooking, let cool and set aside. (Please use slow fire to avoid evaporation of water. The final sugar water should be maintained at about 50G. If you find that the water is insufficient, you can add water by yourself) 2. Prepare coconut milk: Add 5G of coconut milk powder to 30G of water and stir evenly until completely dissolved. 3. Mix the rice cake ingredients: ‧ Put the rice cake powder in a bowl, add the prepared coconut milk, then add the cooled sugar water, and stir evenly. Then add 2.5G of liquid vegetable oil and continue stirring until completely uniform. 4. Fill the mold: Put the mixed rice cake paste into the plastic bag, cut the tip of the plastic bag, and slowly fill the lucky cat silicone mold with the rice cake paste. 5. Steam the rice cake: Put water in a steam oven and steam for about 10 minutes. When the rice cake is solidified, take it out and put it in the refrigerator (-18°C) for 1 to 2 hours. Then it can be easily demoulded. Please observe the texture of the rice cake in the mold before demoulding. If it is not completely hard, please continue to refrigerate it. 6. Make decorations: Prepare 50-60G hot water and melt the non-tempering chocolate together with the plastic bags. Cut open the bag, take out the Lotus cake strips, squeeze a little white chocolate on the cake, and then stick 2 lucky cat rice cakes on it. 7. Complete the decoration: After waiting for the white chocolate to dry, turn over the cake strips with the rice cake stuck on them, squeeze the white chocolate on the cake, and place two paper sticks. After waiting for solidification, put the finished product into a packaging bag and tie it with gold bars. Tips: 1. Make sure all materials are ready for smooth production. 2. The steaming time can be adjusted appropriately according to the thickness of the rice cake.