How to make gourmet desserts

Mango glutinous rice cakes

When you take a bite, the sweet taste of mango overflows immediately, and the soft and sweet skin is faintly mixed It has the fragrance of coconut shreds and moderate sweetness. It is full of fragrance in your mouth, but don’t be greedy and eat too much, otherwise it will be difficult to digest!

Ingredients:

Glutinous rice flour 150 grams, 2 mangoes, 17 grams of coconut flour, 40 grams of corn starch, 50 grams of shredded coconut, 250 ml of milk, 50 grams of powdered sugar, 25 ml of salad oil

1. Mix glutinous rice flour, cornstarch (corn flour) Starch), coconut powder (you can use milk powder if you don’t have coconut powder), sugar powder (you can grind the white sugar in a grinding cup) into a large bowl, add salad oil and milk;

2. Slowly Stir until there are no particles in the slurry, then steam it in a pot over high heat for about 13 to 15 minutes until the slurry is completely solidified. It will be very sticky after taking it out of the pot, but it will become less sticky after it cools down;

3. Peel the mango and scoop out the pulp with a baller. If you don’t have a ball scooper, just cut it into small pieces with a knife;

4. Prepare the steamed and cooled dough, mango pulp, and coconut paste, and start filling;

5. Wear disposable gloves, use a spoon to take a portion of the dough, place it in your palm, flatten it, and pinch the surrounding sides to make it thin (if you don’t have disposable gloves, dip your hands in cold water to prevent sticking);

< p>6. Put a portion of mango filling, wrap it up like glutinous rice balls, close the mouth, and roll it into a ball;

7. Put it into a bowl with coconut paste, shake the bowl to make the glutinous rice cake evenly distributed. Just stick on the coconut.