Mango glutinous rice cake

Overview

Come back every year after the New Year. There was a time when I just couldn't find the feeling of cooking. In fact, I came back on the third day of the Lunar New Year this year, attended my brother's wedding on the fourth day of the Lunar New Year, and we brothers and sisters got together on the fifth and sixth day of the Lunar New Year. Then there was all kinds of busywork, which has been postponed until now.

Tags

• snacks
• common dishes
• coconut
• corn starch
• glutinous rice flour
• mango cubes
• salad oil
• sugar
• water

Ingredients

Steps

1. 1 Mix glutinous rice flour, cornstarch, sugar, salad oil and water, and beat with a hand whisk to form a uniform glutinous rice paste.

   

2. 2 Add an appropriate amount of water to the wok, put cold water into the pot, put the basin with glutinous rice paste in it, and steam for about 10 minutes until the glutinous rice paste becomes transparent.

   

3. 3 Take a mango, cut off the pulp on both sides, then use a knife to make a few cuts horizontally and vertically, and then carefully cut off the mango pieces.

   

4. 4 When the glutinous rice dough has cooled down slightly and is no longer hot to the touch, take an appropriate amount of glutinous rice dough, flatten it, wrap it with a mango cube, then slowly close it and roll it into a ball.

   

5. 5 Roll the wrapped glutinous rice cakes in coconut milk until covered with coconut milk.

   

6. 6 Put it in paper film to maintain a good-looking appearance.