Mango Sticky Rice Cake
1.
The butter is hydrated and turned into a liquid, then take a large bowl and mix it with egg yolk, milk, coconut milk, and powdered sugar.
2.
Sift in glutinous rice flour and corn starch
3.
Stir evenly and become a thin paste
4.
Put the plastic wrap on it, put it in a steamer, and steam on medium heat for about 20 minutes
5.
The steamed batter should be solidified
6.
Use chopsticks to quickly stir in one direction, it will become a smooth and delicate dough, and then put it in the refrigerator for about 1 hour. After cooling, the dough will be so sticky.
7.
Spread a little oil on your hands, then take about 20 grams of the refrigerated dough, flatten it and add a diced mango, then wrap the filling like a glutinous rice ball, and round it.
8.
Put the dough into a bowl filled with coconut paste and roll it around, then paste a layer of coconut paste and it's ready
Tips:
1. If you can't buy coconut milk, you can use canned coconut milk, but add less powdered sugar;
2. The glutinous rice dough is very sticky. You can apply a little salad oil on your hands, or apply some fried glutinous rice flour to prevent sticking. I think the best way is to wrap it with disposable plastic gloves;
3. The prepared glutinous rice cakes can be placed in the refrigerator for 3 days, and then take out and warm up at room temperature for a while before eating.
