Chinese Food
Glutinous rice balls with mango and coconut
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I'm going to visit IKEA in the morning. When I went out, I was blocked by a storm. I'd better stay at home and cook delicious food. Fanshao school had planned to have a spring outing tomorrow, but it was rescheduled considering that there might be heavy rain. I think his mood at school in the morning is a little low. I had this feeling when I was a child. I can definitely feel it when I am a mother. The spring outing was rescheduled. Last week, I promised to take a dessert Mango glutinous rice ball with me for the spring outing with less sails. I have to make one for him. If it's done well, he must be very happy to go home from school. Think of it like this. Do it right away. I'm quite satisfied with the appearance of the finished product. The task of the first taste. I gave it to grandma. I saw grandma take a bite. Wow one. Then I didn't talk. In doubt. Grandma restarted the language program - it's delicious. It turns out that grandma was just blocked by delicious food. [hee hee] grandma, although you prefer glutinous rice food, don't exaggerate it. There is
Cooking ingredients
Cooking Steps
Step1:Group photo of some ingredient
Step2:Weigh and prepare all kinds of food materials. Warm tip - as chef Yang's first attempt at this dessert, it's best to give the amount of various ingredients to the electronic scale, so that the taste won't deviate. But I have a fairy level senior coco teacher around me. She makes bread, cakes and all kinds of desserts. All by sight. The process of making bread is also judged by experience. She never looks at the time. This is the only one of such immortals. Let's continue our obedient electronic calling after worship.
Step3:Mix milk and salad oil with all powder ingredients. Stir well until no granules are found. I started to use a wooden shovel to stir B. as a result, I found that there were still many fine particles that could not be eliminated. Later, I put on disposable gloves and knead them directly. This method is too practical. It is easy to eliminate particles without worry. Good way. Share more. Is chef Yang justice enough? Boil the water in the pot. Slowly pour the glutinous rice powder into the steaming plate and steam for 15 minutes. It's better to stir before pouring. Make the powder more even.
Step4:After 15 minutes, bring out the steaming plate. We see a perfect plate of glutinous rice balls.
Step5:Cool down for a while. Put the glutinous rice balls into shape. At this time, I can't bear curiosity. I tasted one while it was hot. Delicious.
Step6:While waiting for the glutinous rice balls to cool down, peel the mango and scoop out the pulp with an ice cream spoon. It can also be cut into small pieces directly. The taste of this golden mango is really speechless. Excellent.
Step7:The glutinous rice balls are almost cold. We began to make them. Put on disposable gloves (the main function is to prevent sticking). Take a piece of glutinous rice ball (about 30g). Knead it and then flatten it. Special note - please ignore the super lucky fat hands of the presenter.
Step8:Put a piece of mango meat on the flattened glutinous rice balls. How do you look like a broken egg? It's so cute.
Step9:Next, wrap glutinous rice balls. Wrap the mouth before rounding.
Step10:Take a bowl. Pour some coconut into the bowl. Put the glutinous rice balls in it and take a bath. A perfect mango coconut glutinous rice ball is ready. It's more delicious after refrigeration.
Step11:Fixed package photo 1 of mango and coconut glutinous rice ball
Step12:Fixed installation photo
Step13:Beautiful sectio
Step14:Just when I was writing the menu, the driver of the company came to my hous
Step15:
Cooking tips:Jinhuang mango is a new mango variety successfully bred by Mr. Jinhuang, a fruit farmer in Taiwan. Its male parent is Keitt. The fruit is big. The female parent is khite. The fruit is fine. It was bred by Mr. huanghuang for many years. So it is named after the breeder. There are skills in making delicious dishes.
