Mango rice
By VicentaLakin
Today's mango platinum. It is simple to operate by mixing sugar, water, coconuts, solution and powdered rice with a quick hand to evaporate for 20 minutes with smooth-sliding powder-free particles and then cool. Cut the mango into small particles. Pick up the steamed pasta, wrap it in mango meat, then roll on the coconut。
Recipe Recommendations
- glutinous rice flour 90 grams
- corn starch 10 grams
- coconut milk 150 grams
- milk 50 grams
- mango of 2
- sugar 30 grams
- butter 15 grams
- coconut appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Mango rice
1
Preparation material。
2
The butter is heated to melt in the microwave, mixed with coconut milk, milk, sugar, and a large bowl。
3
Powdered rice, corn starch, and continued to be evenly mixed with a manual omelet。
4
The mixture is poured into the china bowl, covered with a protective film, placed in the steam pan, and then injected into the fire for 20 minutes。
5
After a slightly cooling of the fertilized face, the rice flour is convulsed with chopsticks to make it smooth and thin。
6
Mango meat cut into Tin。
7
The cooled rice pasta is called about 30 grams, with a single glove on its hands and flattening it。
8
Put Mangotin in the middle of the dough and wrap it up。
9
When it's wrapped, rub it gently with your palms and round it up。
10
And roll in the palms a round, and bind it on its surface。
11
Mango rice is ready, it's stored in a freezer, and it's better to eat in one day。