Mango Sticky Rice Cake
1.
Glutinous rice flour. Corn starch and caster sugar mix; pour in milk and coconut milk, beat with a whisk until no particles
2.
The butter is insulated and the water melts; pour it into the milk batter and mix well
3.
Put it in a heat-resistant container and cover with plastic wrap; select "frequency conversion microwave-medium heat" for the program, 3 minutes
4.
After the procedure is over, take out the container; stir evenly with chopsticks, cover with plastic wrap to cool; cut the mango into cubes
5.
Divide the dough into small portions and knead it into a smooth dough; flatten it and wrap it in the pre-cut diced mango
6.
Wrap it up, squeeze it tightly; put the glutinous rice in the shredded coconut and roll it around, and then press it slightly
Tips:
1. In order to reduce the stickiness of corn starch, glutinous rice flour can be used entirely, which makes the taste more Q;
2. When the batter is mixed, it must be whipped until it is fine and without particles, otherwise the finished product will not taste good;
3. The time for making batter is increased or decreased according to actual conditions;
4. The diced mango can be cut a bit larger;
5. After the dough is flattened, it will be thick in the middle and thin around the edges, so as not to expose the filling after the mango is wrapped;
6. Be sure to bring disposable gloves, first for hygiene, and second for easy operation;
7. The finished product of the above amount is 10 glutinous rice cakes.
