Because it's getting hotter and hotter recently, you don't need an oven to make snacks. I can't help it I just make a snack without an oven, which is as delicious as those sold outside. It's the best dessert now. It's cold, small and fresh. It's potato. There are many ways to eat steamed rice, such as cooking porridge, making glutinous rice, making cakes and so on. I like to use it to make all kinds of desserts. Today, sharing the practice of green mango sticky rice paste can relieve thirst, relieve hunger, smooth Q-bomb and make people want to stop.

Dishes: Mango glutinous rice paste needs food: 80g sticky rice flour, 3 small mangoes, 120g milk, 15g unsalted butter, 50g shredded coconut, 25g corn flour and 30g sugar. Manufacturing steps: 1. Prepare all the ingredients and weigh all the ingredients. 2. When the salt-free butter is melted, prepare a large basin in advance, mix the melted salt-free butter, milk, tapioca starch and sticky rice flour, and stir evenly with dice to ensure that the wheat flour has no particles. 3. Boil the water in the pot, and put the basin with batter in and steam for 20min. Take it out after steaming and put it aside to cool. 4. At this time, gradually solve the green awn, peel and cut the mango, or adjust the size of the green awn according to your favorite taste. Pour shredded coconut into a bowl and set aside.

5. Wear disposable gloves, take out a small piece of dough from the basin and knead it flat. 6. Put the green awn into the glutinous rice skin and gently wrap it. Don't squeeze out the green awn, knead it into a circle and roll it. Put it in a coconut bowl. 7. Finally, all other doughs are made like this, so you can eat them. Tip: 1, the stuffing inside can be changed into purple potato, strawberry seedling, adzuki bean, yam and so on. My children prefer green mangoes to make mango stuffing, and they are full of praise for my delicious food. 2. Be sure to wear disposable rubber gloves, or the rice will be sticky. 3. The inedible potatoes should be put in a lunch box or incubator, then put in a sealed container and refrigerated in the refrigerator. Otherwise, it is easy to be astringent after a long time, which is very harmful to the taste.