Mango glutinous rice cake

Overview

With the arrival of hot summer, mango season has also arrived. Mango goes well with many desserts! Soft and sweet glutinous rice balls, paired with rich and sweet mango, and fresh coconut. It has an icy and glutinous texture. It is definitely a must-have dessert in summer! Although the dough is a little soft and the finished product is a bit soft, it melts in your mouth, which is an unexpected surprise!

Tags

• snacks
• children
• afternoon tea
• butter
• coconut
• coconut juice
• corn starch
• glutinous rice flour
• mango
• white sugar
• milk

Ingredients

Steps

1. 1 Put all the coconut milk, milk, sugar, melted butter and other ingredients into a large bowl and stir evenly.

   

2. 2 Pour in the glutinous rice flour and cornstarch and continue to stir evenly until it becomes a thin paste.

   

3. 3 Put the mixture into a steamer, turn to medium heat and steam for 20 minutes.

   

4. 4 After the steamed batter has cooled slightly, use chopsticks to stir the glutinous rice dough vigorously to make it smooth and delicate.

   

5. 5 After cooling the dough, place it in the refrigerator for 1-2 hours (the dough is very sticky when it is first steamed, and will get better after being refrigerated. If the refrigerated glutinous rice dough is still very sticky, you can refrigerate it for a longer time depending on the situation).

   

6. 6 Cut the mango into small cubes.

   

7. 7 Dip some oil on your hands, grab a small piece of glutinous rice dough, flatten the dough, put diced mango in the center of the dough, and wrap it up.

   

8. 8 Wrap the dough and roll it in coconut milk until a layer of coconut milk sticks to the surface. The mango glutinous rice cake is ready. It can be eaten after it is made. However, for a better taste, it is recommended to refrigerate it for about 2 hours before eating. It is best to eat it within one day.