Mango Sticky Rice Cake

Name: Mango Sticky Rice Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 150g Glutinous rice flour; 40g corn starch; 2 pcs Mango; Some Coconut; 25g Salad oil; 60g Caster sugar

by Purple rhyme

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The mango pulp is juicy and delicious, with the flavors of peach, apricot, plum and apple. Regular consumption of mango is good for preventing and treating cardiovascular diseases, good for eyesight, and moisturizing the skin. It is a good beauty fruit for ladies. The first time I made mango glutinous rice, it was a bit of a failure. The steamed noodles were a bit soft and difficult to wrap. The taste was not good, and I liked it very soft and sweet.

Ingredients

Mango Sticky Rice Cake

1. Prepare the required materials

2. Take one mango from the flesh and add water to make a juice (mango with 200 grams of water), and cut the other into small cubes

3. Add glutinous rice flour to cornstarch and mix well

4. Add in caster sugar and mix well

5. Pour the salad oil

6. Then slowly add the beaten mango juice and stir while adding

7. Stir until there are no particles, then put it on high heat and steam for 15 minutes, stirring halfway, let it heat more evenly

8. Take out the steamed glutinous rice paste and let cool

9. Stick pure water on your hands, take a small piece of glutinous rice ball and squash it, then put the mango in the middle and wrap it into a glutinous rice ball

10. Put the glutinous rice ball into the mashed coconut and roll it over

Tips:
Don't add the mango juice all at once, but add it slowly. My dough is steamed a bit soft and cut a bit ugly. Those who like sweets can add the amount of sugar appropriately.