Mango glutinous rice cake
Overview
The fragrance of mango and the complimenting combination of glutinous rice! The elastic glutinous rice skin wraps the fragrance of mango! It makes people unable to stop!
Tags
Ingredients
Steps
-
Weigh out 250 grams of water, 150 grams of glutinous rice flour, 30 grams of cornstarch, 50 grams of white sugar,
-
Add sugar to water and stir until the sugar is completely dissolved. Add glutinous rice flour and cornstarch. Add 25 grams of oil
-
Mix well and use chopsticks to pick up the batter and make it flow down in a line,
-
This batter is just right
-
Cover with plastic wrap!
-
After the water in the pot boils, add the batter and steam for 25 minutes
-
While the batter is steaming, we will cut the mango flesh and prepare the filling for the glutinous rice cakes. Only cut the mango into large pieces on both sides for use!
-
Use a spoon to scoop the mango pulp into a bowl and set aside
-
Pour out the grated coconut and set aside
-
After the batter is steamed, cool it down and knead the oil floating on top into the dough! Cover with plastic wrap and refrigerate for half an hour before use
-
Cover the table with plastic wrap first! Wear disposable gloves! It can prevent sticking and is easy to use! Roll the batter into strips and divide into equal-sized portions! Roll into a round shape and flatten, put mango pulp in the middle
-
Wrap them up one by one! It’s almost like making a bun! You can also put it away with the tiger's mouth! Anyway, do it as conveniently as possible,
-
Wrap the coconut paste one by one, wrap it up and put it in the chrysanthemum cup!
-
Put it in a crisper and refrigerate for 20 minutes before eating! It tastes better! If you can’t finish it, you can refrigerate it and eat it tomorrow
-
Finished product
-
Finished product
