1. Prepare the required ingredients, mix all the liquids including coconut milk, milk, whipped cream, add sugar and mix well, finally add an egg yolk and stir thoroughly
2. Sift in glutinous rice flour and corn starch, and stir with a manual whisk until the flour slurry is smooth and no particles
3. Cover with plastic wrap and steam for 20-25 minutes after boiling
4. After steaming, take out the plastic wrap and stir the dough with chopsticks. After cooling, put it in the refrigerator for 1-2 hours
5. Prepare the coconut mango and cut into small pieces
6. Take out the refrigerated dough in the refrigerator, put a film on it, take a small piece of dough and round it, flatten it and place a mango flesh on it, then close it and round it.
7. Put the coconut paste and roll it so that the whole dough is covered with coconut paste
8. You're done with the paper tray, and it's better to keep it in the refrigerator for 1-2 hours before eating, it will be more delicious.
9. If you like DYI, let’s try it together. It’s a simple and delicious snack.
Tips:1. If there is no bit of evaporated milk, you can replace all the whipped cream with coconut milk and add 15 grams of butter to make the glutinous rice cakes as delicious as possible;
2. After the steamed dough is cooled, it must be kept in the refrigerator for a period of time, otherwise the dough will be very sticky and sticky, and the next steps will be difficult to operate;
3. To wrap the mango, you must wear gloves, otherwise it will not pay for the life. You can cook some glutinous rice flour as talcum powder without gloves, but I still find it convenient and hygienic to wear gloves.
