Steps to make mango mochi: Mix sugar, coconut milk and milk together. Mix in the glutinous rice flour and sieve. Cover with plastic wrap and place in steam oven for 35 minutes. Add 10g butter and mix well. Cover with plastic wrap and refrigerate for half an hour or longer until cool. Peel and dice the mango. Set aside. Wearing gloves (sticky ones), take out a ball of dough and flatten it with the mango. Wrap it up. Coat the top with coconut and you're done. At this point the sticky paste is still soft, you can eat it straight away, if you like a slightly stronger flavor, put it in the freezer for 3 to 4 hours, frozen it tastes like the sticky paste sorbet you buy out there, extra thick and Q-tip. It's soft and sweet. Depending on what you like, you can put different things in it, like peanuts and sesame seeds, durian, it's all delicious. If you can't finish it, keep it in the fridge. The next time you eat it, take it out ahead of time and heat it back and forth.

Take a piece of mochi dough, tuck the bumpy surface inside to get a smooth surface, flatten and flatten it out, wrap in a diced mango, pinch to close, and roll it out. Add 40g of sugar to the glutinous rice flour. (This ratio makes the sticky rice cake taste moderate, sweet but not greasy, don't like sweet friends can put less sugar yo), wear a disposable gloves, knead a few times, take the right amount of dough, with the hands pressed into a cake shape, into the jam (you can also put in the fillings you want to eat), tighten it up, and then the shape of the whole.

Then the fried peanut skins removed, poured into the plastic bag, with a rolling pin pressed into the peanut crumbs, do not press too fine, eat up the texture, the crushed peanuts pressed into the bowl, in the pouring of sesame seeds, and then pour into the sugar mix and stir evenly spare, like a package like the mouth tighten, the force should be even, can not be vigorously ripped crust, the mouth tightened in the cooked glutinous rice flour rolled around in the hand gently rolled, make the cooked glutinous rice flour, and the hand gently rubbed! After the mouth is tightened, roll it on the cooked glutinous rice flour and gently rub it on your hand, so that the cooked glutinous rice flour is evenly coated on the dough, and then you will have a delicious mochi cake.

Add the powdered sugar to the cream and whip it, and then add the chilled egg yolks and beat again with a whisk, then pour into a box and put it in the refrigerator to freeze. Finally roll in coconut a few times to coat with coconut and you are done. Take 1 sticky rice ball, flatten it with your hands, put 1 tbsp of mashed purple potato in the center and seal and roll it into a ball again. Do this and so on, wrap all 8 glutinous rice balls with purple potato puree.