1. Put a small amount of glutinous rice flour into a small bowl and spread it thinly, put it in a microwave oven on medium-high heat for 2 minutes, it is cake flour.
2. Put 40 grams of sugar into the milk and heat it to melt, then slowly pour it into the powder and stir evenly, then let it stand for half an hour.
3. The liquid after standing still is sieved and then steamed in a pot.
4. Let the steamed glutinous rice dough cool, add corn oil, knead it evenly, cover with plastic wrap, and refrigerate for about half an hour.
5. Wash the mangoes and cut into granules, and whip light cream with powdered sugar.
6. The refrigerated rice noodle dough is divided into 10 portions, each about 31 grams, covered with plastic wrap to prevent the surface from drying out.
7. Take a portion of the dough dipped in the cake powder and roll it or press it into a dumpling wrapper shape by hand. Put a small spoonful of light cream in a small bowl, put a few mango cubes, and then put a layer of light cream to make a dumpling Close your mouth like this.
8. After closing the mouth, turn it over and put it in the paper tray.
9. Sprinkle the ground coconut on the surface and eat it (you can also put it in the refrigerator before eating).
Tips:1. The amount of cake flour is not fixed. It can be fried or heated in a microwave oven. Be careful not to paste it.
2. The batter is best sieved, so that it will be fine.
