Mango sticky rice
Overview
As a big mango fan, I love mango itself and all mango-made desserts! This mango sticky rice is naturally drool-worthy. It's delicious and easy to make, how can you not love it. The soft, sticky texture of the glutinous rice and the sweetness of the mango are so delicious... Serving size is about 10 pieces.
Tags
Ingredients
Steps
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Wash and cut the mango and take out the pulp. The big ones are easier to get. I use very mini mangoes (super sweet), so the pulp is relatively fragmented.
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Pour the glutinous rice flour, orange powder, milk powder, and sugar powder into the container. (Wheat starch is wheat starch, which can increase the transparency of the dough. Corn starch can be used without starch, or it can be omitted. Milk powder is to increase the flavor and can also be omitted)
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Add the salad oil and milk and stir into a particle-free slurry. (Please add the liquid here according to the situation of the flour slurry. Do not add it all at once. If it is too thin, the dough will be too sticky after steaming and cannot be operated)
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Seal with plastic wrap, put in a pot and steam over high heat for about 25 minutes, until the paste is completely solidified.
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After taking it out of the pot, stir vigorously while it is hot and let cool until ready to use. The dough that has just come out of the pan is a little sticky and will get better after it cools down.
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Wear disposable gloves or plastic wrap, take a portion of the dough and place it in the palm of your hand, flatten it into a round shape, and pinch the surrounding edges thinly.
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Add appropriate amount of mango filling.
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Tie and round. If the mango used has enough water, the juice will adhere to the opening and it will be difficult to close the mouth, so you need to operate with caution.
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Put it into a bowl with grated coconut, and let the glutinous rice cakes evenly coat with grated coconut.
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In this way, the mango sticky rice is completed.
