Mango sticky rice

Overview

The soft and glutinous glutinous rice balls are wrapped with fresh and sweet mango pulp, which tastes better after being chilled in the refrigerator

Tags

• snacks
• butter
• coconut
• coconut milk
• corn starch
• egg yolk
• glutinous rice
• mango
• white sugar
• milk

Ingredients

Steps

1. 1 Melt the butter into a liquid state and put all the coconut milk, milk, egg yolks, powdered sugar and other ingredients into a large bowl. Stir evenly. Then pour in the glutinous rice flour and cornstarch. Continue to stir evenly with a manual egg beater until it becomes a thin paste

   

2. 2 Pour the mixture into a container that can be placed in a steamer. I used a plastic wrap (usually a household porcelain bowl can be covered with a layer of plastic wrap), put it in the steamer, turn to medium heat and steam for 20 minutes.

   

3. 3 The batter will solidify after steaming. After cooling slightly, stir the glutinous rice dough vigorously with chopsticks to make it smooth and delicate. After stirring, cool slightly and put it in the refrigerator for 1-2 hours (the dough will be very sticky when it is just steamed, and will be better after being refrigerated. If the glutinous rice dough is still very sticky after being refrigerated, you can refrigerate it for a longer time depending on the situation

   

4. 4 Peel and dice fresh mango

   

5. 5 When wrapping, wear disposable gloves to prevent sticking, flatten the dough in the palm of your hand, and place the diced mango in the middle of the flattened glutinous rice dough

   

6. 6 Wrap the diced mango with glutinous rice dough

   

7. 7 Roll the wrapped glutinous rice balls in coconut milk so that the surface of the glutinous rice balls is covered with coconut milk

   

8. 8 Mango sticky rice is ready

   

9. 9 Let’s have another one

   

10. 10 After making the glutinous rice, keep it in the refrigerator for 4 hours and it will taste better!