Mango Sticky Rice
1.
Wash and cut the mango and take out the pulp. Larger ones are better. I use very mini mangoes (super sweet), so the flesh is more fragmented.
2.
Pour glutinous rice flour, orange powder, milk powder, and powdered sugar into the container. (Orange powder is wheat starch, can increase the transparency of the dough, corn starch can also be used without orange powder, or not. Milk powder is to increase the flavor, and can be omitted)
3.
Add salad oil and milk, and stir to form a particle-free slurry. (Please add the liquid as appropriate according to the condition of the slurry, do not add it at once, too thin will cause the dough to be too sticky after steaming, and cannot be operated)
4.
Cover with plastic wrap, put it in a pot and steam for about 25 minutes on high heat, and steam until all the paste is solidified.
5.
After being out of the pan, stir vigorously while it is hot, and let it cool for later use. The dough is sticky when it comes out of the pan, and it will be better after it is cooled.
6.
Put on disposable gloves or plastic wrap, take a portion of the dough on your palm, flatten it into a circle, and then squeeze it thinly around it.
7.
Pack in the appropriate amount of mango filling.
8.
Close the mouth and round it. If you use mango with sufficient water content, the juice attached to the opening will make it difficult to close the mouth, and you need to be careful.
9.
Put the glutinous rice cakes into the bowl with the coconut paste, and let the glutinous rice cakes evenly stick with the coconut paste.
10.
In this way, the mango glutinous rice zi is finished.
Tips:
1. The orange powder is wheat starch, which can increase the transparency of the dough. Corn starch can also be used without orange powder or not.
2. Milk powder is to increase the fragrance, and it can also be omitted.
3. The salad oil is to reduce the stickiness of the dough and at the same time can lock the moisture.
4. The amount of water added for any flour needs to be added according to the actual situation of its own flour dough, and the amount of liquid is not fixed. Too little liquid will cause the dough to be harder and have a poorer taste. Too much liquid will cause the dough to be too sticky to handle.
5. The flour paste can be steamed into a dough on high fire, or it can be simmered in a microwave oven on high heat for three minutes.
6. If the dough is still sticky and unable to operate after being steamed and let cool, it may be due to excessive liquid volume, no plastic wrap, insufficient steaming time and insufficient steaming.
7. Wearing gloves or plastic wrap can prevent the dough from sticking to your hands and inconvenient operation. You can also apply a little water or oil on your hands.
8. The finished glutinous rice will taste better after being refrigerated.
9. Regarding weight. I made 10 pieces of this recipe, but because glutinous rice zi is a simple dessert that does not need to be baked and does not need to be uniform in size, neither the crust nor the filling needs to be divided into small balls of the same weight, saving a lot of work. the amount. Just throw it boldly on the plastic wrap, is it very convenient? Of course, if you are looking for perfection, you can put the plastic wrap on the kitchen scale and put the same amount every time.
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