Mango coconut, black rice
By VicentaLakin
Mango guacamole is a fairly common Hong Kong-style sweet, and I think its greatest feature is making coarse grains into sweets. If the material is not added, it's fresh and healthy, and even if it eats some rough black rice, it becomes sweet and sweet and chewing. Cold and hot; sweets, snacks, midnights are good choices
Recipe Recommendations
- mango one
- coconut milk 150g
- qingshui 800ml
- black glutinous rice 100g
- rock sugar appropriate amount
- sweetening
- cook
- three-quarters of an hour
- simple
Steps for Mango coconut, black rice
1
(b) black rice is washed and immersed for more than three hours with approximately 200 ml of water (more than a few minutes if available)
2
Mangos go to the nuclei and cut to the back
3
mango kernels should not be wasted, 600ml of fresh water and about two or three minutes of boiled fire
4
The mango nucleus is not to be extracted, the water is to be filled with black rice and black rice, the fire boils and turns into a small fire for about 30 to 40 minutes
5
(b) To be boiled to a softer level, with an appropriate amount of ice sugar to melt
6
Add coconuts, mix them evenly, just turn off the fire。
7
When black rice cools to room temperature, it will be filled in a cup with mangoe grains。