1. Take out the mango meat first.

I'm too lazy to get the blender from the warehouse. I crush it here with a net spoon.

3. The pulp is pressed into paste

4. Add glutinous rice flour, two spoonfuls and two spoonfuls to avoid being too dry. Stir well, and continue to add when it is still sticky.

5. Stir until it is dry and non-sticky.

6. Knead into a small circle.

7. It's too heavy. If you can't eat it all at once, put it in the refrigerator until it is hard. You can eat it in a fresh-keeping bag next time.

8. Put hot water in the pot, stir with a spoon to avoid sticking to the pot, cook until the taro floats, and then salvage it. Add some coconut milk and sago can be eaten. Friends who like ice can drink coconut sago in advance, and the taste will be better.

skill

Do not add water when putting glutinous rice flour, and add it when the juice is not enough.

Friends who like sweetness can put some powdered sugar or sugar.