Mango sticky rice dumplings

All the raw materials used, the Chinese New Year is coming soon, and all kinds of things in the refrigerator need to be cleared out~ The bean paste is half a pack leftover from before. The coconut milk was not used later~

Also sift and add to the glutinous rice flour just now

Put an appropriate amount of bean paste in a small bowl and steam it in a pot until it is heated through. The bean paste you just took out from the refrigerator will come out in lumps. . . Hehe

This is hot bean paste, it looks like you can eat a lot~

Cut the mango. Cut out about 20 small cubes of mango and set aside. Blend the rest of the mangoes and a can of mango juice in a blender evenly~ The can of mango juice I used is 340ml, but 300ml is almost enough~

About 25g vegetable oil

Pour the oil and mango paste into the glutinous rice flour and mix evenly. It looks white in the picture, it should be light yellow~ Because I first used coconut milk to make the glutinous rice dumplings. Maybe due to the raw materials, the steamed glutinous rice dumplings tasted weird, so I made them again and boldly added mango juice. The effect was good~ You can actually consider adding some sugar here and mixing together~

Put it in the pot and steam it for about 15 minutes. When you see that everything is in the form of paste and not powdery, it means everything is steamed. Take a bite and it’s sticky, sour and sweet. It tastes good~

To make dumplings, take a large piece of glutinous rice dough, flatten it, add bean paste, flatten it, add a small diced mango, and then close it up little by little~ Use gloves when making dumplings, and it is best to apply some oil on the gloves, otherwise they will be sticky~

After wrapping, roll the dumplings in shredded coconut and place them on the plate so they won’t stick to the bottom~

Finished product! Call it a day!

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