1. Solution: It is suggested to put more raw flour on the outer layer of mango glutinous rice paste. Or wrap a layer of coconut milk on the outside, so it won't stick. Get some olive oil on your hands. Then it won't stick to your hands.

2. Production of mango glutinous rice paste:

(1) Materials: 15g glutinous rice flour, 4g raw flour, 25g oil, 25ML milk, 5g sugar, appropriate amount of mango and appropriate amount of coconut.

(2) manufacturing steps: mixing glutinous rice flour, raw flour and sugar, adding oil and milk, stirring into a paste without particles, and covering with plastic wrap; Steam the stirred slurry in a pot for about 2 minutes; Peel mango and cut into small pieces; After the steamed glutinous rice balls are taken out of the pan, they are not hot. Put on disposable gloves, take a small piece of dough and flatten it, and wrap it in stuffing. Don't worry when wrapping it, but slowly catch up with the dough and roll it round and wrap it in coconut.