Mango rice
By VicentaLakin
Come back every year. I haven't been able to cook for a while. In fact, we're back in the first three years of the year. We're going to our brother's wedding. And then there's all kinds of busy stuff that's been going on。
Recipe Recommendations
- glutinous rice flour 100 grams
- corn starch 25 grams
- sugar 30 grams
- salad oil 20 grams
- water 135 grams
- Mango grains appropriate amount
- coconut appropriate amount
- sweetening
- steamed
- ten minutes
- simple
Steps for Mango rice
1
Combining rice powder, corn starch, sugar, salad oil and water, with hand-pumping eggs to make a flat rice paste。
2
The boiler is filled with an appropriate amount of water, cold water is fed into the pot, and the basin is filled with rice, which is evaporated for about 10 minutes, with transparency。
3
Mango, cut off the meat on both sides, with a small knife, and cut the mango particles carefully。
4
When the condensation cools slightly to the point where the hand is not hot, take the right amount of condensed rice, flatten it, wrap it into a mango particle, then pull it out slowly and round it。
5
And roll in the palms of the coconuts covered with rice, and be filled with coconuts。
6
Put it in a membrane to keep a good look。