1 recipe found
I had thought about this for a long time, but finally waited until it was time to eat glutinous rice balls during the Lantern Festival to complete it. However, reality is always cruel, and many things are not as wonderful as imagined. Mangoes, like pumpkins, are always so golden and attractive. Ever since I thought that mango pulp might also be used to make golden glutinous rice balls, I couldn't let go. The Lantern Festival is finally here, and the golden black sesame glutinous rice balls exuding the scent of mango are within reach. In order to save time in the morning, I knead the dough at night and just wait for it to be packed in the morning. I was worried that too much mango puree would weaken the stickiness of the glutinous rice dough, so I only dared to use one-third of the glutinous rice flour. The dough wasn't as golden as expected, but everything seemed to go well. When the water is boiled and put into the pot, the color of the glutinous rice balls suddenly becomes brighter, and I feel a little more happy. However, as the glutinous rice balls mature and float, the brightness when they are put into the pot has dimmed. The color is not the main point. The light yellow dough does not make people expect much from its color. The glutinous rice balls are very fragile after ripening. Maybe there is some ingredient in the mango that weakens the stickiness of the glutinous rice dough, and the skin of the glutinous rice balls snaps into your mouth. . . . No? You can't feel the softness and pliability of ordinary glutinous rice balls in your mouth at all. It seems that before you have time to feel it, the skin of the glutinous rice balls seems to have disappeared, leaving only the sweet sesame filling in your mouth. . . . . Well, this time I lost to mango, this is not the mango glutinous rice balls I imagined at all. . . .
