Mango Sticky Rice Cake

Mango Sticky Rice Cake

1. Sift the glutinous rice flour twice

2. Then pour in 10 grams of corn oil and 80 grams of sugar

3. Stir well

4. Pour in 250 grams of pure milk and stir evenly

5. Strain the glutinous rice flour slurry twice

6. Cover the container with the glutinous rice flour slurry to prevent steam from entering, and then cover the pot. Turn to medium heat and steam for about 20 minutes. Stir several times during the process.

7. Peel the mango and cut into large chunks for later use

8. Stir the steamed glutinous rice dough to dissipate heat

9. Put on disposable gloves and apply a little oil, take a piece of glutinous rice ball and press it into a circle and put it in the mango block

10. Close up and round

11. Sprinkle an appropriate amount of cooked glutinous rice flour and knead it evenly (for those who like to eat coconut paste, it is better to coat with a layer of coconut paste, the effect will be better), put the cooked glutinous rice cake in a paper tray, and then put it in the refrigerator for 2 hours before eating

Tips:

1. Water milled glutinous rice flour tastes much better than ordinary glutinous rice flour;
2. Putting the steamed glutinous rice ball in the refrigerator will make it easier to handle;
3. Applying oil on disposable gloves can prevent stickiness of glutinous rice balls;
4. If you don't have disposable gloves, you can make them with oiled plastic wrap;
5. The filling can be replaced with your favorite fruit or something else;
6. The glutinous rice cakes that have not been eaten must be sealed and put in the refrigerator for storage. It is best to eat them within 2 days.