Cooking Steps

1. 

   Step1:Glutinous rice flour. Glutinous rice flour (can not be replaced by Chengfen). Chengfen. Sugar. Oil. Vanilla powder. Milk into the container. Some formulas put coconut milk. My family just used up what can only be used.

2. 

   Step2:Mix well until there are no particles.

3. 

   Step3:Cover with plastic wrap. Steam for 20 minutes until no liquid forms. The batter can be stirred when it is steamed to 15 minutes. This can speed up the steaming process.

4. 

   Step4:Cover the dough with plastic wrap and stir evenly to cool.

5. 

   Step5:Dice the mango meat. Or scoop out the hemispherical pulp with a watermelon spoon.

6. 

   Step6:The cool dough is kneaded in the food bag until it is even and bright. The glutinous rice dough is a little sticky. It's better to use food gloves for all the processes of making leather and wrapping. The chopping board is also covered with preservative film. The silicone pad I use is very convenient. My family has no inventory and can only use the food bag to deal with it. It's relatively troublesome. It's much better than using it directly.

7. 

   Step7:It's hard to pack mango meat on the board. It's hard to pack the massive mango. I just try not to leave any gaps. It's not difficult to mix the glutinous rice skin. But it's easy to pull the exposed stuffing. The skin needs to be a little thicker to look good. This time, it's made of thin skin and big stuffing. The shape is ugly. It's much easier to wrap two hemispherical pulp. The shape is greatly improved.

8. 

   Step8:It's recommended to make more and then wrap the coconut together. Look at this strange shape of a bunch of dumplings.

9. 

   Step9:After wrapping the coconut, you can gently shape the dough to a little round with your hands.

10. 

    Step10:You can eat the glutinous rice balls in the refrigerator for 2 hours. Fruit stuffing can't be eaten overnight. Take a group photo.

11. 

    Step11:Photos of mango cubes. Photos of the finished products are made of ball shaped mango meat.