Yogurt Mango Xuemei Niang

Name: Yogurt Mango Xuemei Niang
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 125g Glutinous rice flour; 35g corn starch; 215g milk; 50g Powdered sugar; 25g butter; Some Oreo Cookie Crush; Some Mango cubes; Some Old yogurt

by Good Baolulu

4.7 (1)

Favorite

6

Difficulty

Easy

Time

10m

Serving

4

I have always liked things made of glutinous rice flour, which is soft and sweet. The second time I made Xue Mei Niang, because I didn't like whipped cream, I used yogurt as filling, and paired with Oreo and mango, which was very delicious.

Ingredients

Yogurt Mango Xuemei Niang

1. Ready to work:
Take an appropriate amount of glutinous rice flour outside of the serving size and put it on the baking tray. Bake at 150°C for 10 minutes until it turns yellow and cool to make hand powder;
The remaining can be sealed and stored for later use;

2. Put the old yogurt in the refrigerator and freeze for 1 hour;
Mango diced;
Oreo biscuits go to the filling and crush;

3. All the main ingredients except butter are mixed and stirred evenly and sieved;

4. Put the steamer on high heat and steam for about 20 minutes, until solidified;

5. Add butter while hot;

6. Knead until the butter is completely absorbed, put in plastic wrap and refrigerate for half an hour (wear disposable gloves);

7. Take out the refrigerated glutinous rice balls and divide them into equal portions (the size you like);

8. Take one portion and roll it thinly (put it into the egg tart mold for easy shaping), sprinkle cooked glutinous rice flour to prevent sticking; cover the rest with plastic wrap

9. Put the old yogurt, mango, Oreo, pinch tightly and close the mouth down;

10. It tastes better after refrigeration

Tips:
1. Wear disposable gloves when kneading dough to prevent sticking;
2. Sprinkle cooked glutinous rice flour on the cutting board during plastic surgery to prevent sticking;
3. Yogurt is not easy to pack, so put less;