Mango rice
By VicentaLakin
The three-volt summers are still in the final struggle to provide eyes, stomachs and snacks. It's actually a cold snack like Dafu and Potato, and its skin and the skin of an ice-fried moon cake are one of those things。
Recipe Recommendations
- glutinous rice flour 140 grams
- Chengfen 40 grams
- sugar 20 grams
- edible oil 20ml
- mango 1, medium size
- glutinous rice cooked flour
- water 180ml
- sweetening
- steamed
- an hour
- ordinary
Steps for Mango rice
1
Both mains can be bought at a big supermarket or a bakery
2
Two sides and sugar and water
3
I'll put the oil in
4
Steam in the pot for about 10 minutes
5
Powdered with a frying pan. No gas, minimum fire, about three or four minutes
6
You look like you're steaming
7
Noodles are a little tumbled
8
Put on your disposable gloves and rub them on the board
9
The pasta is more delicate
10
Split up into small groups
11
Mango cut into small pieces
12
Take a little noodle and crush it
13
Put the mango on
14
It's a big mango. It's a little smooth. It's not as easy as the potato
15
Round
16
IT'LL BE FINE IF WE ROLL IN THE RICE POWDER
17
It's a common practice to switch the outermost rice powder to coconuts
18
Isn't it nicer in paper
19
Mango cuts into square blocks, and the product's cross-section is good. Look
20
That's the way it is
21
That's a total of six. The noodles are not as sticky as a donkey. Hands
22
It's done in the morning, except for milk and salad