Chinese Food
Glutinous rice balls with mango
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Soft and glutinous glutinous rice dough. Wrapped with sweet mango meat. With the cold ice and cool taste. This summer. Let's finish with the cool dessert~~
Cooking ingredients
Cooking Steps
Step1:Put coconut milk, egg yolk, sugar powder, melted butter and other ingredients into a large bowl. Stir well.
Step2:Pour in the glutinous rice flour and corn starch. Continue to mix with the hand beater and make it into a thin paste.
Step3:Pour the mixture into a container that can be put into a steamer (usually a household porcelain bowl). Cover it with a layer of fresh-keeping film. Put it into the steamer. Steam it over high heat and turn it to medium heat for 20 minutes.
Step4:The paste solidifies after steaming. After cooling down, use chopsticks to stir the glutinous rice dough to make it smooth and delicate.
Step5:After mixing and cooling, refrigerate for 12 hours (the dough is very sticky when it is steamed. It will be better after refrigeration. If the glutinous rice dough is still very sticky after cold storage, it can be refrigerated for more time as the case may be).
Step6:Dice the mango meat.
Step7:Weigh about 30g of cooled glutinous rice dough (it can also be divided into the size you like). Dip some cooked glutinous rice flour in your palm to prevent sticking. Flatten the dough.
Step8:Put some mango cubes in the middle of the dough. Wrap them.
Step9:Roll the wrapped dough in the coconut and stick a layer of coconut and mango glutinous rice balls on its surface (if there are too many cooked glutinous rice flour on the dough surface when wrapping mango, the coconut may not stick easily. You can brush the surface with mango juice or pure water to make the surface sticky. The coconut can stick). Put it in the refrigerator and keep it for 4 hours. It's better to finish it in one day.
Cooking tips:1. Coconut milk used to be hard to buy. Now more and more supermarkets can buy it. Coconut milk is a thick white liquid with strong coconut fragrance. It can make Nuomici have a very fresh taste. 2. The steamed glutinous rice dough is very sticky. The filling will not be wrapped until it is cooled and refrigerated for a period of time. However, it is still necessary to pat some cooked glutinous rice flour by hand to prevent sticking. If you don't need cooked glutinous rice flour, you can also use the plastic wrap to wrap it. 3. Method of cooked glutinous rice flour - heat the wok with a small fire. Pour the glutinous rice flour into the wok and stir for a while until it is cooked (producing a slight yellow color). It can be used after cooling. 4. Big mango can be cut directly into big mango cubes. Each glutinous rice dumpling can be wrapped with one mango cubes. It's easier than wrapping a few small mango cubes. There are skills in making delicious dishes.
