Cooking Steps

1. 

   Step1:Weigh glutinous rice flour, corn starch and white sugar and put them together. Mix well.

2. 

   Step2:Add milk. Add 2 / 3 of the milk first. Stir well and then observe. If it is too thick, add the rest of the milk. Because different brands of glutinous rice flour have different water absorption, the amount of liquid required is also different.

3. 

   Step3:When the powder is stirred evenly, it looks like a thin line.

4. 

   Step4:Then add corn oil. Mix well.

5. 

   Step5:Find a container with a larger bottom. I used a pizza plate. I feel very good. You can put some oil on the four walls of the container and then pour in the powder. It can prevent sticking. My pizza plate is non stick, so I don't need to grease it.

6. 

   Step6:Put in the steamer. Boil the water over high heat and steam for about 15 minutes.

7. 

   Step7:After steaming, stir it with chopsticks and it will be steaming if there is no liquid. The larger the plate, the shallower the bottom, the shorter the steaming time.

8. 

   Step8:Cool it down and take out the glutinous rice balls from the plate. Wrap them with plastic wrap for future use.

9. 

   Step9:Peel and core mango and cut into pieces.

10. 

    Step10:Prepare a plate of coconut.

11. 

    Step11:Take a piece of glutinous rice dough, put it on the plastic wrap, and then cover it with a layer of plastic wrap. Flatten it by hand and dry it with a rolling pin. The size of the glutinous rice dough depends on the size of the mango pieces you cut.

12. 

    Step12:If you feel sticky, you can use disposable gloves. Wrap a mango in the sticky rice flour.

13. 

    Step13:Because the glutinous rice dough is sticky, it is easy to knead and become a round dough.

14. 

    Step14:Roll it in a coconut dish. Dip it in coconut. Mango and glutinous rice are ready.

15. 

    Step15:Do it one by one. Put it in a small paper cup. Refrigerate it for an hour or two before eating. It tastes better.