1. Add 30g of jelly powder to 190ml of water, stir well, pour into the milk pot, then pour 150g of coconut milk, 30g of white sugar, turn on medium heat, stir and boil until boiling, turn off
2. Pour the mixture into a square mold while it is hot, and put it in the refrigerator for 5 minutes until it solidifies
3. Pour 100g diced mango, 5g white sugar, and a little water into the food processor, beat evenly to make mango puree, pour it into a piping bag for use
4. Take out the solidified rice noodles and unmould, put a mango stick on one end, and roll it up
5. Put the mango rice rolls on a plate and squeeze the mango sauce
6. Ready to enjoy
Tips:This dessert has an unstoppable magic
