Mango Xuemei Niang

Name: Mango Xuemei Niang
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Water mill glutinous rice flour; 30g corn starch; 40g White sugar; 10g Vegetable oil; 150ml Light cream; 10g Sugar; Some Fruit cubes; 30g Cooked glutinous rice flour

by Shake and shake ttt

4.9 (1)

Favorite

1

Difficulty

Normal

Time

2h

Serving

2

In the scorching summer, a tranquility from the fragrance of milk and fruit, soothing your hot mood"

Ingredients

100g Water Mill Glutinous Rice Flour
30g Corn Starch
40g White Sugar

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10g Vegetable Oil
150ml Light Cream
10g Sugar

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Some Fruit Cubes
30g Cooked Glutinous Rice Flour

Mango Xuemei Niang

1. Mix the glutinous rice flour and corn starch, pour the white sugar into the milk and dissolve it, then slowly pour it into the mixed powder. Pay attention to stirring while pouring. Ensure that there is no clumping. Steam over water for about 20 minutes. Stir in the cooking oil while it is hot. Knead thoroughly. As shown in the picture.

2. Pour the glutinous rice flour into the pot and stir fry for five minutes. Become cooked powder.

3. Divide into 30 g equal portions of small doses for later use. Unused agents are wrapped in plastic wrap. In case it is too dry, the taste is not Q.

4. Roll the skin. Personally, I feel thinner and taste better.

5. Use a small bowl with a layer of plastic wrap to prevent adhesion. Put in the fruit cubes first, and then add the whipped cream. Then wrap it up like a bun. Then buckle the small bowl upside down on the paper support. as the picture shows

6. Place them one by one after finishing. It tastes better when refrigerated. But be sure to wrap it with plastic wrap or seal it well. Prevent dryness and cracking.