Mango Sticky Rice Cake

Name: Mango Sticky Rice Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 10g Water mill sticky rice noodles; 1 piece Mango; 80g milk; 28g Sugar; 4g Salad oil; 15g Coconut

by Dongying Xiaoyingzi

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The teacher learns how to make Nuomi Cake uses mango, which is rarely seen nowadays. Other ingredients are available at home. Just buy these mangoes right now. This is not the season for mangoes to be abundant, and it is expensive to find them to be sold sporadically for a long time. Learn from the teacher, and you can’t miss the main materials for the gourd painting. If you buy less expensively, I bought two just to make glutinous rice cakes. Come back and see what the teacher said, you can use other materials to make the stuffing. Actually, when making it, I knew that the filling should be made with as round fruits as possible, because it needs to be wrapped into a ball shape, and the characteristics of mangoes cannot be cut into a round shape. Unless the mango is very large, the shape of the bag is not very beautiful. It would be good if it were strawberries, but unfortunately there are no strawberries this season. Fortunately, the finished product is delicious, and the taste is soft and sweet. It is very enjoyable. The teacher said that the formula is too sticky to operate. I made a slight change based on the teacher's formula. The taste is very Q and springy. When it is wrapped, it is very gluten, and it will not spread out without pulling it hard. Personally, I feel that glutinous rice cakes are better than snowy mooncakes, and they are simple and worth a try. "

Ingredients

Mango Sticky Rice Cake

1. All materials are ready

2. Put the two powders in a bowl and mix well, then put the sugar on

3. Pour milk in

4. Put on the salad oil

5. Stir well with chopsticks

6. The stirred batter is sieved to make the batter more delicate

7. After boiling the steamer, place the bowl on the grate and steam for 18 minutes, stirring once in the middle

8. After steaming, remove the bowl from the pot, stir well with chopsticks, cover with a damp cloth and let cool

9. Peel the mangoes and cut them into pieces. If the mangoes are large, it is best to dig into a ball shape, which is a good bag.

10. Rub the cold dumplings with your hands evenly and smoothly divide them into equal-sized portions

11. Wear disposable gloves, take a piece of glutinous rice cake and press it with your hands

12. Put a piece of mango

13. Pinch the surroundings tightly

14. Just put the coconut paste in it and fill it with the coconut paste.

Tips:
The amount of this formula is just enough to make 5 glutinous rice balls. If there are few people in the family, it’s better to eat them freshly. If you have time to cool the batter in the refrigerator for a period of time, it will be easier to operate the cooling process due to the effect of cold shrinkage. To cover with damp cloth, the main thing is to avoid the filling of the crust bag and try to choose fruit with a smooth shape. Large fruits can be dug out with a ball digger.