1. Ingredients: glutinous rice flour, powdered sugar, corn starch, salad oil.
2. Mix the glutinous rice flour, starch, and powdered sugar together, pour in the salad oil and water, and stir evenly with a whisk until there are no particles.
3. Bring water to a boil in a pot, pour the stirred glutinous rice flour into a ceramic dish, and steam on high heat for 10 minutes.
4. Cut the mango in half, make a few strokes horizontally, and turn it into a flower shape. Use a fruit knife to remove the mango flesh and set it aside for later use.
5. Scrape out the steamed dough with a small spoon and pour it into another dish, put it in the refrigerator for 10 minutes to cool, then put on disposable gloves and knead the dough until it is smooth.
6. Divide the dough into 30 grams each, roll out thinly, wrap in the mango flesh, and then put it in the coconut paste and top with the coconut paste.
7. Finally, put the glutinous rice cakes with naked coconut paste on a paper cup and put them on the plate. The beautiful and delicious glutinous rice cakes are just like that...
Tips:1. Pour the steamed dough into another plate for faster cooling, because the freshly steamed plate still has temperature.
2. When wrapping glutinous rice cakes, you must wear disposable gloves, so that your hands will not stick to your hands, and the glutinous rice cakes made will look more beautiful.
