Mango Sticky Rice Cake
1.
Both main ingredients can be bought in large supermarkets or baking ingredients stores
2.
Two kinds of noodles and sugar and water to make a batter
3.
Add oil and mix thoroughly
4.
Steam on the pot for about 10 minutes
5.
Stir-fry raw glutinous rice noodles in a wok for hand noodles, no oil, minimum heat, about 3 or 4 minutes
6.
After steaming
7.
Beat the dough slightly
8.
After cooling slightly, put on disposable gloves and knead repeatedly on the chopping board for a while
9.
The kneaded dough is more delicate
10.
Divide into small groups
11.
Mango cut into small pieces
12.
Take a small piece of dough and flatten it
13.
Put mango on
14.
Wrap and close, the mango has a lot of water and is a bit slippery, unlike the purple sweet potato, it is easy to hold
15.
Round
16.
Just roll it in cooked glutinous rice flour
17.
It’s actually a common practice to replace the outermost glutinous rice flour with shredded coconut, but some people at home don’t eat this.
18.
Put it in the paper tray, right?
19.
Cut the mango into square pieces, and the cross-section of the finished product will look good
20.
Otherwise it's like this
21.
A total of 6 pieces were made with this amount. Because the dough is not made of pure glutinous rice, it is not as sticky as a donkey rolling.
22.
Made in the morning, in addition to milk, it also comes with a salad
