Mango Sticky Rice Cake

Name: Mango Sticky Rice Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100G Glutinous rice flour; 1 Mango; 120G Corn flour; Some Coconut; 20G Corn oil; 40G Sugar; 140ML milk

by Love in fish eyes

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I like to eat mangoes very much. The mangoes are very good this time. It feels a bit wasteful to stutter.
Finally decided to make glutinous rice cakes, because my mother also likes this soft and glutinous delicacy, of course the finished product is very satisfied! "

Ingredients

100G Glutinous Rice Flour
1 Mango
120G Corn Flour
Some Coconut
20G Corn Oil
40G Sugar
140ML Milk

Mango Sticky Rice Cake

1. Prepare the required materials, sieve glutinous rice flour and cornstarch, mix and set aside

2. Mix powder + sugar + milk and stir evenly (don't pour the milk all at once, just stir it into a flowable batter

3. Steam in the pot for 20 minutes until ripe, stirring once in between. After steaming, put it in the refrigerator for 20 minutes

4. Peel the mango and cut into small pieces for later use

5. Take out the refrigerated glutinous flour dough, knead the mango in small portions

6. Wrap it and put it in the coconut paste and roll it

7. It's more delicious to eat after refrigerating

Tips:
Adding some corn starch will not be too sticky and the taste will be softer;
After steaming, put it in the refrigerator for a while and then pack it will not be so sticky;
It is best not to put it in the refrigerator overnight after eating it, the taste will become hard and not tasty.