1. All the ingredients used are about to be used in the New Year, and all kinds of things in the refrigerator have to be emptied~ The bean paste is half a pack of the leftover. Coconut milk was not used later~
2. Sift it and add it to the glutinous rice flour just now
3. The right amount of red bean paste, steam it in a small bowl first, and heat it through. The red bean paste just taken out from the refrigerator is squeezed out. . . Hehe
4. This is hot red bean paste, it looks like you can eat a lot~
5. Cut the mango. Cut out about 20 small diced mangoes and set aside. The rest of the mango and a can of mango juice are mixed in a blender evenly~ The can of mango juice I used is 340ml, but 300ml is almost enough~
6. About 25g vegetable oil
7. Pour the oil and mango paste into the glutinous rice flour and mix well. It looks white in the picture, it should be light yellow~ Because I made the glutinous rice dumplings with coconut milk first, maybe the raw material, the steamed glutinous rice dumplings tasted weird, so I made it again and boldly changed it. Mango juice, the effect is good~ Actually you can consider adding some sugar to stir together~
8. Steam it on the pot, let it steam for about 15 minutes~ Look at the paste when it is not powdery, it is all steamed, and taste sticky, sweet and sour, tastes good~
9. Bun dumplings, a large piece of glutinous rice dumplings, squash, add red bean paste, squeeze, put a small mango diced, and then close the mouth a little~ When buns dumplings, you should use gloves, and it is best to put some oil on the gloves, otherwise it will be sticky Class~
10. After the wrapped dumplings are rolled in the coconut shreds, they will not stick to the bottom when they are placed on the plate.
11. The finished product! It's over!
