Mango rice
By VicentaLakin
MANGO RICE IS A POPULAR CHINESE-STYLE DESSERT WITH MANGOES, RICE, SUGAR, COCONUTS, COCONUTS, ETC., SWEET TASTES, MANGO FRAGRANCES WITH RICE, AND A VERY POPULAR DESSERT. PS: THE NUMBER OF RECIPES CAN BE ABOUT 12。
Recipe Recommendations
- glutinous rice flour 70 grams
- corn flour 20 grams
- powdered sugar 25 grams
- coconut milk 100ml
- olive oil 15ML
- mango one
- coconut appropriate amount
Steps for Mango rice
1
(b) Average rice flour, corn flour, sugar powder
2
Coconut, olive oil parity
3
(a) The liquids of step 2 were mixed into step 1 in a thin swirling form, with three minutes of silence, and were wrapped in protective film
4
Waterproofing, 20 minutes in the pan
5
After a little cooling, we'll mix it in the freezer for two hours;
6
mango to skin, to nuclei, to cut 2 cm of mango
7
(a) Refrigerated good rice troupe, smoothed into 12 equals
8
(a) Scratch the rice
9
PUT IT IN A MANGO BLOCK AND WRAP IT UP; PS: PREVENT STICKY HANDS FROM TOUCHING UP SOME FINE RICE POWDER
10
Packed with rice, put in the plate
11
And the coconuts shall be spread out
12
Put it in the freezer for 12 hours and taste better。Mango rice Make Tips
1. Solids and liquids are mixed and then mixed, making it easier to mix evenly; 2. Steamed paste is very sticky, mixed smooth and then refrigerated; and 3. well-built radon is better at tastes after 12 hours of cooling in the refrigerator。