Coconut Mango Sticky Rice Roll

Name: Coconut Mango Sticky Rice Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Mango; 30g Sticky rice; 20g starch; 30g Glutinous rice flour; 30ml milk; 60ml Coconut milk; 20g Plain Water; 60ml cream; 10ml coconut oil; 20g Sugar; Some Shredded coconut

by Donuts 🍩 Mimi Meow

4.6 (1)

Favorite

2

Difficulty

Normal

Time

30m

Serving

2

Today’s donuts recommended for everyone is the coconut milk fragrant glutinous rice rolls, which are fresh and healthy, and completely capture the taste buds of the foodie cute girl paper (haha mirror, for example, I 😊) the sweetness of mango, the richness of coconut milk, and the flavor of glutinous rice Soft...
Perfectly blended together, praise!

I hope everyone can support me a lot. If you think it’s not bad, just bookmark it, and pay attention to update the dessert eggs from time to time! 😊
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Coconut Mango Sticky Rice Roll

1. Take the pulp of two mangoes and cut them into strips.

2. Sift the glutinous rice flour, sticky rice flour, and starch into a bowl and set aside.

3. Take a pot, add water, milk, coconut milk, sugar, and coconut oil in sequence. Heat over medium heat, keep stirring until it is about to boil, then turn off the heat.

4. Add the sieved flour, continue to stir into a dough, turn on medium and low heat, heat for 3 minutes or until slightly translucent, turn off the heat and let cool.

5. Place the dough on the plastic wrap and knead the dough until it is smooth. Take half of the dough, cover it with a layer of plastic wrap, and roll it into a rectangular shape.

6. Spread 60ml of whipped cream in the middle of the dough, and put a few mango sticks on it. Roll up the dough, make sure the edges are tightly sealed, and repeat for the rest of the dough.

7. After putting it in the refrigerator for 1 hour, take out the glutinous rice strips, wrap them in shredded coconut, and cut them into small pieces diagonally.