Mango rice
By VicentaLakin
As a true mango fan, love mango and all mango sweets! The mango rice is naturally also salivating. It's delicious, it's good, it's not loving. The moustache of the rice and the sweet of the mango are so beautiful... it weighs about 10。
Recipe Recommendations
- glutinous rice flour 150g
- mango
- milk 180ml
- Chengfen 40g
- milk powder 15g
- salad oil 20ml
- powdered sugar 40g
- coconut appropriate amount
- sweetening
- other
- an hour
- simple
Steps for Mango rice
1
The mango is washed clean and removed. The big ones are better, and I'm using very fancy mangoes, so the fruit is more fragmented。
2
Powdered rice powder, powder powder, milk powder, sugar powder in containers. (Cracking powder, or wheat starch, increases the transparency of the powder pack, while no powder can be used for corn starch or not. The milk powder is meant to add to the scent and can be omitted)
3
Add salad oil and milk and mix them into non-particle-free powder. (In this case, the liquid should be added depending on the conditions of the powder, not once, so that too little can lead to the fumigated dust pack being too sticky to operate)
4
Covers the film, evaporates the fire in the pot for about 25 minutes, and evaporates until the powder is condensed。
5
When you're out of the pot, you mix it evenly while it's hot. It's a little sticky, but it's better when it's cool。
6
Put on one-time gloves or fresh membranes, take a powder pack and put it in the palm of the palm, crush it into a circle, then squeeze it around。
7
Packing in an appropriate mango pie。
8
Shut up and circle. If the mango water used is sufficient, the adhesion of the juice at the opening will make the closing difficult and require careful operation。
9
Put it in a bowl of coconuts, so that the platinum is evenly bound to the coconuts。
10
So the mango rice is finished。