Mango rice
By VicentaLakin
There are only two “seasons” in India: the monsoon season, which provides water to India, and the mango season, which nourishes the soul of India。
Recipe Recommendations
- milk 100 grams
- coconut juice 100 grams
- glutinous rice flour 120 grams
- corn starch 30 grams
- mango of 2
- oil 15 grams
- sugar 50 grams
- coconut appropriate amount
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for Mango rice
1
One hundred grams of milk and one hundred grams of corn and 120 grams of corn starch of 30 grams of mango and two of 15 grams of sugar and 50 grams of coconuts。
2
All materials except coconuts and mangoes shall be placed in large bowls and mixed to a particle-free form。
3
Put it in the evaporation box and select normal evaporation mode - 100°C-15 minutes。
4
The mango cut open from the middle, then rows the mango with a knife across and on the meat, flipping the skin and cutting it off with a knife。
5
Once the steamed rice cake is cooled, grab a split into a tortilla and put it in the middle of a fine mango。
6
Quit it and rub it in a garland。
7
Let's end up rolling in the coconut。
8
Cooking is the process of giving a good soul