Mango glutinous rice cake

Overview

I am very happy to have made the very soft and glutinous mango glutinous rice cake that I wanted. I would like to share some of my experiences and hope it will be helpful for the cakes I want to make. Because I usually eat it at night, based on the amount of ingredients I’m sharing now, I can make it and refrigerate it in the refrigerator the night before. It tastes good when I eat it the next morning, so if you like it ice-cold, you can make it and refrigerate it for a few hours before eating. I tried refrigerating it for 10 hours and then taking it out of the refrigerator (room temperature was about 28 degrees) and putting it in for more than an hour to return to its original softness. However, if it is refrigerated continuously for 20 hours, it will become harder and it will be difficult to return to the original taste even if it is taken out of the refrigerator for a long time. Therefore, it should not be kept in the refrigerator for too long and should be eaten as soon as possible.

Tags

• snacks
• common dishes
• coconut
• cornstarch
• glutinous rice flour
• mango
• pure milk
• salad oil
• white sugar

Ingredients

Steps

1. 1 Various raw materials are available.

   

2. 2 Mix glutinous rice flour, cornstarch, salad oil, and sugar.

   

3. 3 Pour in pure milk and stir into a powder without particles.

   

4. 4 Boil water and steam for about 15 minutes, stirring 2-3 times to ensure it is cooked through.

   

5. 5 While steaming the slurry, take out the mango pulp and cut it into small pieces so that it can be shaped properly when wrapping.

   

6. 6 Cover the steamed dough with plastic wrap and let cool.

   

7. 7 Wearing disposable gloves, grab a small piece of dough and flatten it.

   

8. 8 Put mango pulp in the middle.

   

9. 9 Close and round.

   

10. 10 Just add a layer of coconut milk.