Mango Sticky Rice Cake Steps: Mix sugar, coconut milk and milk together. Stir in glutinous rice flour and sift. Cover with plastic wrap and place in steam oven for 35 minutes. Add 10 grams of butter and mix well. Cover with plastic wrap and refrigerate for half an hour or more, until cool. Peel and dice the mango. Set aside. Wearing gloves (sticky ones), take a ball of dough and flatten it with mango. Wrap it up. Just apply coconut on top. The glutinous rice paste at this time is still very soft. You can eat it directly. If you like the taste a little thicker, put it in the refrigerator for 3 to 4 hours. After freezing, it tastes like the glutinous rice paste sorbet bought outside, which is very thick. Q bomb. It's soft and sweet. Depending on what you like, you can put different things in it, such as peanuts and sesame seeds, durian, they are all delicious. If you can't finish it, store it in the refrigerator. Next time you eat it, take it out in advance and heat it back and forth.

Take a piece of glutinous rice cake dough, stuff it into the uneven surface to get a smooth surface, flatten it, wrap it with a diced mango, pinch it tightly, and roll it into a round shape. Add 40 grams of sugar to the glutinous rice flour. (The glutinous rice cakes made with this ratio have a moderate taste, sweet but not greasy. Friends who don’t like sweets can add less sugar). Wear disposable gloves, knead a few times, take an appropriate amount of dough, and press it into a cake shape with your hands. , put the jam (you can also put the filling you want to eat), tighten it upwards, and adjust the shape.

Then remove the fried peanut skin, pour it into a plastic bag, and use a rolling pin to crush the peanuts. Do not crush them too finely so that they taste better. Pour the crushed peanuts into a bowl. In the middle, pour in the sesame seeds, then the white sugar, mix well and set aside. Tighten the mouth like making a bun, use even force and do not tear the dough with great force. After tightening the mouth, place it on the cooked glutinous rice flour and roll it in a circle. Gently rub it with your hands to make the cooked glutinous rice flour evenly coated on the dough, and then a delicious glutinous rice cake is ready.

Add powdered sugar to the cream and whip it until it has texture. After whipping, add the refrigerated egg yolk paste, beat it again with a whisk, and finally pour it into a box and put it in the refrigerator to freeze. Apply it on your hands. water, divide the cooled glutinous rice cakes into small pieces, press them into thin pancakes with your hands, then wrap the glutinous rice cakes, add cut fruit pieces or crushed Oreo cookies, seal and roll into balls. Finally, roll it in coconut milk a few times to coat it with coconut milk. Take 1 glutinous rice ball, flatten it with your hands, put 1 spoonful of purple sweet potato puree in the middle, seal it and knead it into a ball. By analogy, wrap all 8 glutinous rice balls in purple sweet potato puree.