Dove Chocolate Mango Coconut Daifuku
1.
The mango is pureed from the pulp.
2.
Add glutinous rice flour and fine sugar and knead to form a dough.
3.
Into a group. Set aside for later use. .
4.
A piece of chocolate.
5.
Divide into small pieces.
6.
The microwave is heated to melt.
7.
After melting. Because it is not pure skill, it is not fluid after melting, and this is what I want.
8.
The mango dough is spread out and steamed in a pan.
9.
Steam well and let cool.
10.
Cover the silicone mat with pureed coconut.
11.
Take some mango sticky rice.
12.
Put the melted chocolate on, wrap it into balls, wrap all of it with coconut paste, put greased paper on the egg tart coaster, and put it in the egg tart cup. After finishing all the dishes. I didn't take pictures in the next step, just did it.
13.
Finished product.
Tips:
1. The steaming time of glutinous rice flour should not be too long. Because the glutinous rice ball is diluted, it will be cooked in a few minutes after SAIC. When it's cooked, turn off the heat and take it out. Don't continue to simmer, so as to avoid excessive water vapor entering and making the glutinous rice dough thinner.
2. When kneading the glutinous rice ball, try to dry it, because the water will escape after the mango is steamed.
3. Melting chocolate can also be melted with water, because this is not pure and does not need liquid, so I simply and rudely bite it directly in the microwave. But pay attention to mastering the time and temperature, and don't get confused. I chose the hot bread stall.
4. If the steamed glutinous rice is too thin, you can continue to add glutinous rice flour and knead it to form a ball and repeat the above steps. But can not add too much, otherwise it will become hard after steaming and affect the taste.
5. If it is a bit hard after making it, it will taste better if you can steam it before eating.
