Mango Sticky Rice Cake
1.
Mix glutinous rice flour, corn flour, icing sugar;
2.
Mix coconut milk and olive oil;
3.
Pour the evenly mixed liquid in step 2 into step 1 and mix it into a thin paste, let it stand for 3 minutes, and wrap it with plastic wrap;
4.
Keep the water in the pan and steam for 20 minutes;
5.
After cooling slightly, mix well with a spoon, put in the refrigerator for 2 hours;
6.
Peel and core the mangoes, and cut into 2*2cm mango pieces;
7.
The refrigerated rice balls are kneaded into smooth, 12 equal balls;
8.
Roll the rice ball thin;
9.
Put in the mango cubes and wrap them; PS: To prevent sticking, you can dip some cooked glutinous rice flour by hand;
10.
Put the wrapped glutinous rice cakes on the plate;
11.
Dried coconut paste, lined it with dessert paper, put it in the refrigerator for 12 hours, the taste is better.
Tips:
1. Mix the solid and liquid separately, and then mix, so that it is easier to mix;
2. The steamed batter is very sticky, mix smoothly first, and then refrigerate;
3. The finished glutinous rice cakes taste better after being kept in the refrigerator for 12 hours.
