Domango Balls
1.
Pumpkin peeled and seeded, washed and cut into small pieces, steamed in a pot, and then pressed into pumpkin puree
2.
Add proper amount of glutinous rice flour to pumpkin puree, and the ratio of pumpkin puree to glutinous rice flour is about 1:2. Then knead it into a dough, add glutinous rice flour if it’s sticky
3.
Take an appropriate amount of glutinous rice flour and mix it with warm water to form a non-sticky dough
4.
Knead into two smooth doughs, one for making pumpkin balls, the other for making pure glutinous rice balls
5.
Take an appropriate amount of dough and knead it into a circle with a diameter of about 1 cm.
6.
Boil the cold water in the pot, take an appropriate amount of small balls into the pot and cook until they float, turn off the heat, remove them and put them in cold water to increase the taste of Q bombs while preventing adhesion. The other small balls are put in the refrigerator and can be eaten next time
7.
Prepare the ingredients, cook the small balls in advance and let cool
8.
Wash the mangoes, cut them along one side of the core, cut the pulp into a cross knife and turn upwards, cut all along the bottom, and cut into mango pieces. After cutting into mango pieces, one part is used to make mango puree, and one part is used as a garnish
9.
Take out the blender, put in an appropriate amount of mango pulp, 2 tablespoons of ice cream, and then pour an appropriate amount of milk to dilute and season, and mix into a uniform mango puree
10.
Pour the mango puree into the cup, add appropriate amount of mango flesh and small balls. It tastes better in the refrigerator
