Cooking Steps

1. 

   Step1:Preparation materials. Cut mango into large pieces. Heat butter in water. Sift glutinous rice flour and corn starch for us

2. 

   Step2:Mix and sift glutinous rice flour and corn starc

3. 

   Step3:Heat butter in water until it is melted. Add milk and sugar. Stir quickly until it is free of particles.

4. 

   Step4:Add egg yolk. Stir until there is no particle and no particle. Make sure there is no particle

5. 

   Step5:The batter is very delicate after mixin

6. 

   Step6:Put the water on the steamer and steam it after boilin

7. 

   Step7:The plastic wrap shall be covered. If there is no plastic wrap, the plastic wrap shall be cut open and covered

8. 

   Step8:Cover the pot and steam over medium heat for 15 minute

9. 

   Step9:Steam until the paste is completely set. Put it to cool. Refrigerate it to speed up the cooling. It will be very sticky after leaving the pot. It will not be so sticky after cooling.

10. 

    Step10:Then stir with chopsticks or spoon to make glutinous rice doug

11. 

    Step11:Put on disposable gloves. If you don't have disposable gloves, put some corn oil on your hands. Or put some glutinous rice flour on your hands. Take a small piece of dough (the size proportion depends on what you like. What I make is to weigh 20 grams of a glutinous rice dough. I make about 12). Then rub it round. Press it flat. Put a big mango. A small mango can put two. It depends on the size you lik

12. 

    Step12:Then wrap it up. Thin the mouth. Then close it up like a dumpling. Round it

13. 

    Step13:Roll it on the coconut. Let the glutinous rice balls stick on the coconut evenly

14. 

    Step14:Roll the nuomi after the coconut. Put it on the small paper holde

15. 

    Step15:Ready to mov

16. 

    Step16:Nice and delicious. Sweet but not greas