Mango dumplings
By LonProhaska
Delicious, satisfying you...
Recipe Recommendations
- mango one
- glutinous rice flour appropriate amount
Steps for Mango dumplings
1
Handle mangoes. Peel the mango pulp in a way you are familiar with.2
Add glutinous rice flour to the mango pulp, crush the pulp by hand while adding, and fully blend it with the glutinous rice flour. Add the glutinous rice flour multiple times without adding water halfway until the glutinous rice flour and the mango meat form a moderately soft dough. The dough is not so yellow at this time, but it doesn't matter. It will turn golden brown again after it is cooked.3
Divide the dough into long strips, cut into small doses, and knead the dough into a round ball. In this step, the noodles can be kneaded thinner and the doses can be cut shorter, so that the meatballs will be smaller and will taste better.4
Boil water in the pan, add the kneaded small glutinous rice balls after the water boils, gently stir halfway to prevent adhesion and sticking to the bottom of the pan, and turn off the heat when the glutinous rice balls are floating on the water.5
Fish out the glutinous rice balls and quickly pass them through ice water to make the taste better, but it doesn't matter if the water is.6
There are many ways to eat cooked glutinous rice balls, such as making rice wine sweet soup. I broke the remaining mangoes, added a little milk to make a mango soup, and then put the glutinous rice balls in to enjoy the delicious taste of this natural fruit: ) However, no matter which method is used, there is no need to add extra sugar. Just use the original sweetness of mangoes.