（1）Anka pearl rice balls

• Ingredients:
  Sticky rice, ground meat, shiitake mushrooms, shrimp, water chestnuts, carrots, green onions, ginger, salt, white pepper powder, potato starch, eggs, sesame oil
• Steps:
  • 1. Soak the sticky rice with Anka together for 2 hours, drain, and set aside.
  • 2. Dice the shiitake, water chestnuts, carrots, shallots, ginger, and shrimp, add seasoning and mix together with the ground meat.
  • 3. Form the ground meat mixture into small ping pong sized balls, coat the outside with the sticky rice and Anka mixture, place into a steamer, then steam for 30 minutes. Serve them after!

（2）Anka Almond Cookies

• Ingredients:
  pastry flour, unsalted butter, white powdered sugar, eggs, almond flakes, Anka powder
• Steps:
  • 1. Prepare all the ingredients and allow the unsalted butter to soften at room temperature
  • 2. Mix the butter and powdered sugar evenly, then add in the egg and mix evenly.
  • 3. Add the sifted pastry flour, Anka powder, and mix evenly
  • 4. Add the almond slices in and knead them evenly with the dough. Store the dough in a big ziplock bag to shape, and refrigerate for 30 minutes.
  • 5. Preheat the oven to 180℃ for 10 minutes.
  • 6. Take out the dough, cut, and roll it out to a thickness of 0.5 cm. Spread the dough out onto the baking sheet.
  • 7. Place the baking sheet into the oven at 180℃ to bake for 15 minutes.
  • 8. Take out the cookies from the oven to cool and store them in ziplock bags to prevent them from softening.