Mango glutinous rice dumpling

Mango glutinous rice dumpling

Introduction:

"Today's glutinous rice dumpling with mango stuffing. Numei rice cake is simple and easy to operate. It is to mix sugar, water and coconut pulp. Mix the solution and the glutinous rice noodles. Stir the hands quickly until smooth and Kwai powder, steam for 20 minutes in medium heat, remove and cool. Cut the mango into small pieces. Pick up the steamed dough, wrap in the mango meat, and roll in the shredded coconut

Production steps:

Step 1: prepare materials.

Step 2: heat the butter in the microwave until it melts. Put the coconut milk, milk and sugar into a large bowl and stir well.

Step 3: put in the glutinous rice flour and corn starch, and continue to stir evenly with the manual egg beater to form a thin paste.

Step 4: pour the mixture into a porcelain bowl, cover with a layer of preservative film, put it into a steamer, steam over high heat, then turn to medium heat and steam for 20 minutes.

Step 5: after the steamed batter cools slightly, stir the glutinous rice dough with chopsticks to make it smooth and delicate.

Step 6: dice the mango meat.

Step 7: weigh the cooled glutinous rice dough about 30g, put on disposable gloves and flatten the dough.

Step 8: put diced mango in the middle of the dough and wrap it.

Step 9: after wrapping, gently rub it with your palm to make it round.

Step 10: roll it in the coconut to make it stick a layer of coconut on the surface.

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Materials required:

Glutinous rice flour: 90g

Corn starch: 10g

Coconut milk: 150g

Milk: 50g

Mango: 2

Sugar: 30g

Butter: 15g

Coconut: right amount

Note: 1, if you add coconut milk, you should consider the amount of sugar to be more, I put coconut milk, so the amount of sugar is less. 2. When steaming the glutinous rice paste, cover it with heat-resistant plastic film. 3. It is suitable for eating and making now, but not for long-term storage in refrigerator.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: sweet