Mango Sticky Rice
by Taro baking
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Prepare materials.
2. Put coconut milk, milk, egg yolk, powdered sugar, and melted butter into a large bowl and mix well.
3. Pour in glutinous rice flour and cornstarch, and continue to stir evenly with a manual whisk until it becomes a thin paste.
4. It looks mushy.
5. Cover with a layer of plastic wrap, put it in a steamer, turn to medium heat and steam for 20 minutes after high heat.
6. After the batter is steamed, it will solidify. After it has cooled down, use chopsticks to stir the glutinous rice dough vigorously to make it smooth and delicate.
7. After stirring, after cooling, put it in the refrigerator for 1-2 hours. If it is still very sticky, you can refrigerate it for more time depending on the situation.
8. Burn the glutinous rice flour until it turns slightly yellow and use it as a hand powder to prevent stickiness.
9. Separate the mangoes.
10. Cut the mango into small pieces.
11. Take out the refrigerated dough, divide 30 grams each, round and flatten.
12. Wrap the mango chunks in.
13. Roll the wrapped dough in the coconut paste.
14. Appreciation of the finished product.
15. Appreciation of the finished product.
16. Appreciation of the finished product.
17. Appreciation of the finished product.
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