Mango glutinous rice cake
Overview
Today I made glutinous rice cakes with mango filling. The making of glutinous rice cake is simple and easy to make. Just mix the sugar, water and coconut milk, add the solution into the glutinous rice flour, stir quickly until smooth and without powder, steam over medium heat for 20 minutes, take out and let cool. Cut the mango into small pieces. Pick up the steamed dough, wrap it in mango pulp, then roll it in shredded coconut and serve.
Tags
Ingredients
Steps
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Prepare materials.
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Heat the butter in the microwave until melted, add the coconut milk, milk, and sugar to a large bowl and mix well.
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Add glutinous rice flour and cornstarch, and continue to stir with a manual egg beater until it becomes a thin paste.
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Pour the mixture into a porcelain bowl, cover with a layer of plastic wrap, put it in a steamer, turn to medium heat and steam for 20 minutes.
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After the steamed batter has cooled slightly, stir the glutinous rice dough vigorously with chopsticks to make it smooth and delicate.
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Cut the mango flesh into small cubes.
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Weigh about 30 grams of the cooled glutinous rice dough, put on disposable gloves on your hands, and flatten the dough.
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Place diced mango in the center of the dough and wrap it up.
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After wrapping, gently knead it with your palms and make it into a round shape.
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Roll it in the coconut paste so that a layer of coconut paste sticks to the surface.
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The mango glutinous rice cake is ready, store it in the refrigerator, and it is best to eat it within one day.
