Mango Sticky Rice Cake
1.
Mix glutinous rice flour, corn starch, sugar, salad oil and water, and use a manual whisk to make a uniform glutinous rice paste.
2.
Add appropriate amount of water to the wok, put cold water into the pot, put the pot with the glutinous rice paste into the pot, and steam for about 10 minutes in the water until the glutinous rice paste becomes transparent.
3.
One mango, cut the pulp off on both sides, then use a knife to make a few cuts horizontally and vertically, and then carefully cut off the mango cubes.
4.
When the glutinous rice ball has cooled down slightly to not be hot, take an appropriate amount of the glutinous rice ball, press it flat, wrap it in a mango cube, and then slowly close the mouth and round it.
5.
Roll the wrapped glutinous rice cakes in the coconut paste and dip it into the coconut paste.
6.
Put it into the paper film to maintain a good-looking appearance.
Tips:
1. When steaming glutinous rice balls, it is best to use stainless steel pots or bowls, which are better for steaming.
2. Wear disposable gloves when wrapping glutinous rice cakes so that they will not stick to your hands.
3. I think the amount of sugar is a little bit less, friends who like sweets can add about 15 grams.
