Mango Sesame Gnocchi
by Food·Color
Favorite
Difficulty
Easy
Time
15m
Serving
2
I thought about this early, and finally waited until the Lantern Festival to eat glutinous rice balls to complete. However, reality is always cruel, and many things are not as wonderful as imagined.
Mango, like pumpkin, is always so golden and attractive. Ever since I thought that mango flesh could also be used to make golden glutinous rice balls, I couldn't let go of this heart anymore. The Lantern Festival is finally here, and the imaginary golden black sesame glutinous rice balls exuding the fragrance of mango are within reach. In order to save time in the early morning, I deliberately knead the dough at night, just waiting for the early morning to pack. I am worried that too much mango puree will weaken the stickiness of the glutinous rice dough, and only dare to use one-third of the glutinous rice flour. The dough is not as golden as imagined, but everything seems to be going well. The water boiled, put it in the pot, the color of the dumplings suddenly brightened, and there was a bit of joy in my heart. However, as the glutinous rice balls mature and rise, the brightness when they enter the pot is already dimmed.
Color is not the point. The light yellow dough doesn't make people expect too much from its color. The mature glutinous rice balls are very fragile. Perhaps there is a certain ingredient in the mango that will weaken the stickiness of the glutinous rice dough. . . . No? I couldn't feel the softness and flexibility of ordinary glutinous rice balls in my mouth. As if I had not had time to feel it, the skin of the glutinous rice balls seemed to disappear, leaving only the sweet sesame filling in my mouth. . . . .
Well, this time I lost to Mango. This is not the mango glutinous rice balls I imagined. . . . "
Mango, like pumpkin, is always so golden and attractive. Ever since I thought that mango flesh could also be used to make golden glutinous rice balls, I couldn't let go of this heart anymore. The Lantern Festival is finally here, and the imaginary golden black sesame glutinous rice balls exuding the fragrance of mango are within reach. In order to save time in the early morning, I deliberately knead the dough at night, just waiting for the early morning to pack. I am worried that too much mango puree will weaken the stickiness of the glutinous rice dough, and only dare to use one-third of the glutinous rice flour. The dough is not as golden as imagined, but everything seems to be going well. The water boiled, put it in the pot, the color of the dumplings suddenly brightened, and there was a bit of joy in my heart. However, as the glutinous rice balls mature and rise, the brightness when they enter the pot is already dimmed.
Color is not the point. The light yellow dough doesn't make people expect too much from its color. The mature glutinous rice balls are very fragile. Perhaps there is a certain ingredient in the mango that will weaken the stickiness of the glutinous rice dough. . . . No? I couldn't feel the softness and flexibility of ordinary glutinous rice balls in my mouth. As if I had not had time to feel it, the skin of the glutinous rice balls seemed to disappear, leaving only the sweet sesame filling in my mouth. . . . .
Well, this time I lost to Mango. This is not the mango glutinous rice balls I imagined. . . . "
