Cooking Steps

1. 

   Step1:Soak the glutinous rice for 12 hours and filter the water. (because it's near the night. I just soaked it for 1 night.) boil the water and put it into the pot. Steam it on the drawer for 20 minutes. Put gauze on the tips drawer and put it into the steamer, then use it.

2. 

   Step2:The steamed glutinous rice has clear grains. It's very beautiful. When I was a child, I had such steamed glutinous rice with brown sugar as stuffing for breakfast ~ ha ha. It's off topic.

3. 

   Step3:Prepare coconut milk. I use the high coconut milk on the right. Both can be used. Coconut milk is to be boiled to give full play to the aroma. To boil coconut milk, use a milk pot. One pot can be used for three meals. Put two spoons of sugar into coconut milk. One spoon of salt is boiled to make it bubble quickly. Turn off the fire with the strong coconut flavor. Pour out one fifth (for a plate) and then pour in rice and mix well. Stew for five minutes.

4. 

   Step4:Ready to cut mango. Two Tai Nong and one eagle mouth awn are use

5. 

   Step5:Peel and slice. The first one didn't peel in a hurry

6. 

   Step6:In a bowl of rice, put the mango flowers on the plate. Put them as you like. Even if the green beans are not fried, sprinkle them with sesame. Pick a new mint leaf and put it on. You can eat it. The finished product is as shown in the picture. When eating, pour some coconut milk left out in step 3 to make drenching noodles (no picture of drenching noodles

7. 

   Step7:Share the box.