Mango Coconut Fragrant Glutinous Rice [first Taste Diary]

Mango Coconut Fragrant Glutinous Rice [first Taste Diary]

1. Wash glutinous rice and soak overnight.

2. Add sugar and 155g coconut milk to the soaked glutinous rice and mix well.

3. Pour it into a dish, spread it out, and steam it in a steamer.

4. Half of the mango is peeled and cut into slices. A small piece is used to roll out the flower core. Then the mango is rounded up piece by piece, rounded into a flower shape, and placed in a plate.

5. The other half draws a flower knife, turns it over, and puts it on the plate.

6. Steam the glutinous rice, take it out, and stir evenly with a spoon.

7. Add appropriate amount of warm water to the butterfly pea flower to soak color, add appropriate amount of glutinous rice to 2-3 spoons of colored water and mix well.

8. Wrap the glutinous rice in a fresh-keeping bag, shape it into a rice ball, and place it in a plate.

9. Finally, top with coconut milk.

10. Garnish with black sesame seeds.

11. Let's eat~

Tips:

/Coconut Milk/
Use coconut milk, preferably a thicker one. Do not use coconut milk beverages, otherwise it will not be coconut fragrant but fragrant.

/Glutinous rice/
1. The variety of glutinous rice is arbitrary, long grain or short grain can be used. You can use Thai glutinous rice if you are more particular.
2. Soaking in advance is to let the glutinous rice absorb enough water and shorten the cooking time.

/Butterfly Pea Flower/
1. Butterfly pea flower is not a strange flower, it is an optional material, and it can be omitted or not added.
2. Knowledge class: Butterfly pea flower, also called blue butterfly, contains anthocyanins and rich vitamins A, C and E, which can improve immunity, help and promote skin elasticity and collagen, and contains anthocyanins.