Chinese Food
Glutinous rice balls with mango
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Today, I'll make mango glutinous rice balls. It's really super simple. As long as you've made bread with sweet potato in it before, it's nothing to do. The liquid used to make glutinous rice balls can be half milk or coconut milk, or half milk and half coconut milk. Considering that some friends don't have coconut milk at home, I made it with milk today. Coconut milk can also be used instead of milk. Coconut milk is thicker than milk. It can be increased by 10-20 grams.
Cooking ingredients
Cooking Steps
Step1:Mix glutinous rice flour, corn starch and sugar. Add milk little by little.
Step2:Mix well. After the milk is added, the powder is relatively thin. When it is stirred, there is a striation. It drips down to form a line. The liquid dripped down has no striation. There are no particles.
Step3:Add corn oil and mix well.
Step4:Put the powder on a larger plate.
Step5:When the steamer is boiling, put it into the steamer. Steam over high heat for about 15 minutes. I use a steaming oven. I can use a steamer if I don't have one.
Step6:Steam well. No liquid means it's cooked.
Step7:Stir it again. Then cover it with plastic wrap and let it cool.
Step8:When the Nuomici is cold, you can put on gloves to wrap it. Pull down a piece. The size depends on the mango piece you cut. It's about twice as much as mango. Stretch the glutinous rice balls. Put the mango in the middle.
Step9:Just wrap the seal.
Step10:Dip it in coconut and put it in a paper cup.
Step11:It's really super simple.
Step12:It's very comfortable to eat this now. Don't like mango can also put other fillings. Bean paste fillings, purple potato fillings, durian fillings, strawberries, kiwifruit, bananas, pitaya and so on.
Step13:Open to ea
Cooking tips:There are skills in making delicious dishes.
