Chinese Food
Glutinous rice balls with mango
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After mango Nuomici, give it to Dan Dan. Dan Dan says it's mango fudge. It's true. The mango Nuomici is soft and sweet after cold storage. Q plays Q bullet.
Cooking ingredients
Cooking Steps
Step1:Cut butter. Mix with milk and sugar.
Step2:Heat in water until butter. Sugar melts.
Step3:Sift in the glutinous rice and corn starch.
Step4:Mix until there is no granule. Cover with plastic wrap.
Step5:Steam over water for 25 minutes. Stir the steamed glutinous rice balls evenly. Let it cool.
Step6:Cut the mango into pieces. Put the coconut on the plate for later use.
Step7:Take a lump of glutinous rice and pat it flat.
Step8:Put in a piece of mango.
Step9:It's a ball. It's covered with coconut. Refrigerate for two hours.
Step10:Good glutinous rice balls are ready. The longer you refrigerate, the better the cut.
Cooking tips:Steamed glutinous rice balls are sticky. You can use disposable gloves, fresh-keeping bags and fresh-keeping films in my picture. There are skills in making delicious dishes.
