Mango rice
By VicentaLakin
THE MANGO SEASON CAME ALONG WITH THE SUMMER HEAT. MANGO IS A PERFECT CP WITH MANY SWEETS! THE SOFT AND SWEET RICE PACKS, THE THICK AND SWEET MANGOES, WITH FRESH COCONUTS AND ICE CREAM, ARE ABSOLUTELY THE SWEETEST OF SUMMER! IT'S AN UNEXPECTED SURPRISE THAT THE PASTA IS SOFT AND THE FINISHED PRODUCT COLLAPSES A LITTLE
Recipe Recommendations
- glutinous rice flour 90g
- corn starch 10g
- coconut juice 150g
- milk 50g
- white sugar 50g
- butter 15g
- mango of 2
- coconut appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Mango rice
1
Coconut juice, milk, sugar, soluble butter, etc., are all placed in large bowls, evenly mixed。
2
Powdered into rice flour, corn starch and continued to mix evenly into thin paste。
3
The mixture is placed in the steam pan, and the fire is steamed and evaporated for 20 minutes。
4
When the steamed paste cools, it stirs the rice flour with chopsticks so that it is smooth and thin。
5
When the noodles are cooled, they are cooled in the fridge for one or two hours (when the noodles are evaporated, they are sticky and cooled better). If the congee is still very sticky, it can be frozen for some more time, depending on the circumstances)。
6
Mango cut into Tin。
7
A little oil on his hands, a small piece of rice noodles, flattening the dough and putting it in the middle of mangotine, wrapping it up。
8
And wrap it in the palms, and roll it around, and glue it to the surface, and the mango rice is made. Once done, it is ready to eat, but in order to feel better, it is recommended that it be put in a freezer for about two hours, preferably in one day。Mango rice Make Tips
Nongnong's Notes: 1. Mangoes can be replaced with other favorite fruits, such as durian, dragon fruit, kiwi... 2. The freshly steamed glutinous rice dough is very sticky. It will be easier to wrap the filling after cooling and refrigerating for a while. If it is still sticky, you can apply some oil to your hands or wear disposable gloves.