1. Stir all the ingredients in the main ingredient until there is no granular thin paste.
2. Grease the flat bottom plate to prevent sticking. (The oil is extra.)
3. Pour the batter into the pan.
4. Put it in a boiling water pot and steam for 30 minutes.
5. It is steamed and pierced with chopsticks, and it will be cooked without the white paste sticking.
6. Stir clockwise with chopsticks, the longer you stir, the better it will be.
7. When steaming the batter, cut the mango into larger cubes.
8. Prepare shredded coconut.
9. The dough can be wrapped without being hot. Take 50g of dough, put it on the plastic wrap and squeeze it. (You can also wear anti-stick gloves.)
10. Put the diced mango on it.
11. Close your mouth and rub it round.
12. Roll it on the shredded coconut and stick the shredded coconut.
13. Put on the paper tray
14. Wrap everything and put it in an airtight container.
15. Keep it in the refrigerator for 2 hours, the taste is better.
16. The skin is soft and the mango is sweet.
Tips:1. Don't choose mangoes that are too ripe, because they are not well-watered.
2. The prepared glutinous rice cakes are sealed and kept in the refrigerator for 3 days. (Of course it's best to eat it as soon as possible, the fresh taste is the best.)
