Put whipping cream, starch syrup, Instant coffee powder in a pot and boil until coffee melts. Mix with chocolate
Melt chocolate Put out the fire. Put the butter. Makes it soft. Put butter in melted chocolate. Cooling chocolate. Put ganache in a tight piping bag. Squeeze 2-3cm in diameter on sheet paper. Put ganache in the refrigerator for 5 minutes. Make a slightly hardened ganache round by hand. Add hot water to the sticky rice flour. Mix well with a spatula. Cover with plastic wrap. Microwave for one minute. Add sugar and mix well and microwave for 1 minute. Knead the dough. Apply cooking oil on the silicone mat Cut into 7-10g size. Pick up the dough with a wrap and add ganache. Close the rice cake round shape. Roll over cocoa powder. Decorate with slightly melted coffee bean chocolate.