Mango rice
By VicentaLakin
I'm very happy to make the very soft mango rice that I want, to share some of my experiences and hopefully help with the drums I want to make. Because I usually eat at night, and as much as I'm sharing, I've been in the fridge the first night. Refrigeration is good the next morning, so those who like ice can freeze for hours. I tried to freeze it for 10 hours and put it in the fridge (about 28 degrees) for more than an hour to return to its original softness. However, if it is frozen for 20 hours, it becomes harder and it is difficult to return to its original taste even if the refrigerator is taken out for a longer time, so the ice cannot continue for too long and be eaten as soon as possible。
Recipe Recommendations
- glutinous rice flour 100g
- cornflour 25g
- pure milk 200g
- salad oil 15ML
- white sugar 15g
- mango of 2
- coconut appropriate amount
- sweetening
- steamed
- ten minutes
- ordinary
Steps for Mango rice
1
All kinds of raw materials。
2
A mixture of rice powder, flour, salad oil and sugar。
3
Pour it in pure milk and mix it into a non-particle-free powder。
4
The water boiler will be evaporated for about 15 minutes, with a mix of 2-3 times during which it will ensure that it is ripe。
5
When steamed, mango meat was removed and small pieces were cut in fine shape。
6
It's a very good mask。
7
Put on one-time gloves and pull a little noodle button。
8
Put mango in the middle。
9
Shut up, circle。
10
Just put on a coconut。