Coconut milk and mango glutinous rice rolls

Overview

Today’s donut recommendation for everyone is the coconut milk mango glutinous rice roll, which is fresh and healthy, and completely captures the taste buds of cute foodie girls (haha mirror, like me😊). The sweetness of the mango, the richness of the coconut milk, the softness of the glutinous rice... perfectly blended together, great! I hope everyone can support it. If you think it’s good, just bookmark it and follow it to update the dessert eggs from time to time! 😊

Tags

• dessert
• afternoon tea
• clear water
• coconut milk
• coconut oil
• cream
• glutinous rice flour
• mango
• rice flour
• starch
• sugar
• milk
• shredded coconut

Ingredients

Steps

1. 1 Remove the pulp from two mangoes and cut them into strips.

   

2. 2 Sift the glutinous rice flour, rice flour and starch into a bowl and set aside.

   

3. 3 Take a pot, add water, milk, coconut milk, sugar, and coconut oil in sequence, heat over medium heat, stir continuously until almost boiling, then turn off the heat.

   

4. 4 Add the previously sifted flour, continue stirring to form a dough, turn on medium-low heat, heat for 3 minutes or until slightly translucent, turn off the heat and let cool.

   

5. 5 Place the dough on the plastic wrap and knead the dough until smooth. Take half of the dough, cover it with a layer of plastic wrap, and roll it into a rectangular shape.

   

6. 6 Spread 60ml of whipped cream in the middle of the dough and add a few mango strips. Roll up the dough, making sure the edges are sealed, and repeat with the remaining dough.

   

7. 7 Place it in the refrigerator for 1 hour, then take out the glutinous rice strips, wrap them in shredded coconut, cut them diagonally into small pieces, and plate them.