Minnan Fruity Glutinous Rice Cake
1.
The flesh is separated, and the mango I use is a small mango produced locally. If you want to do it, it’s easier to buy a larger one
2.
Put it in the food processor and add a glass of water to beat into a paste
3.
Ingredients are divided into 2 parts, 95g glutinous rice flour, 15g corn flour, 20g powdered sugar
4.
Add 50g condensed milk and 15g corn oil respectively
5.
Pour in 100g of juice and stir slowly until there is no powder
6.
Cover with plastic wrap or a plastic bag, poke a few holes with a toothpick and steam on the pot for 30 minutes
7.
After steaming, take it out and stir with chopsticks. [Be careful here, it must be steamed until it becomes a thick paste. I don’t know how to make it tender and sticky when cooked] After cooling, put it in the refrigerator for 1 to 2 hours
8.
After being refrigerated, the pulp can be wrapped. [Here I want to say that watermelon is not suitable for wrapping this, but I used this because of the limited fruit on hand under heavy rain. The water content of watermelon is relatively large and it is not good for preservation.]
9.
First, use disposable gloves or a fresh-keeping bag, and put a little coconut paste in your palm. Spoon a little glutinous rice paste, squeeze it, put in a pulp
10.
Put it in a bowl of coconut paste and wrap it in a layer
11.
Put it on the leaves or on baking paper, that is, eat it or refrigerate it for a few hours and taste better
12.
The delicious glutinous rice cake is finished
Tips:
1. Fruits can be replaced with various flavors you like
2. The glutinous rice flour must be stirred until it is powder-free and granular
3. Make sure it is cooked thoroughly when steaming
