Cooking Steps

1. 

   Step1:Mix the glutinous rice flour and Chengfen in sugar water (remember to mix them with warm water twice) and stir them without granules. If there are particles that cannot be stirred, it is recommended to filter them through a sieve. Generally, I use warm water to stir them well.

2. 

   Step2:After mixing, put it into the pot and steam for five minutes. Turn the heat down and steam for another 15 minutes. Start the pot and stir with chopsticks. After cool air, put it in the refrigerator for 20 minutes. It's not sticky.

3. 

   Step3:It can be done after refrigeratio

4. 

   Step4:During cold storage, you can cut the mango for standby. The things are ready. You can wrap the glutinous rice balls

5. 

   Step5:Take some chopsticks and put them into coconu

6. 

   Step6:Cover with coconut. Make sure it doesn't stic

7. 

   Step7:The skin in the middle should not be too thin. Put in mang

8. 

   Step8:Don

9. 

   Step9:Make eight glutinous rice balls of 35g according to my proportio