Domumaru

1

Smelting of fine sugar and water into the pot

2

(b) A small fire so that the fine sugar is fully dissolved and then burned and the pot cooled into the ice water

3

(a) Another pot is burned with water in appropriate quantities, placed in small circles, mixed to prevent adhesive, and boiled to the point of fire

4

(a) To extract a round into cold water to prevent adhesion

5

The mango is cut in half, the cross knife is cut and the mango is cut off from the skin

6

(b) Bring out some good mango grains for decoration and others for placement in blenders

7

(b) Add cooled sugar and mix mango into a bowl

8

A small circle of mango particles and dried water would suffice。

1. Don't overcook the glutinous rice balls; they're done once they all float to the surface. Cooking them for too long will make them mushy. 2. Be careful when cutting the mango. You can also peel it first and then scoop out the flesh. 3. Boiling sugar with water to make a syrup can prevent the mango puree from being too thick, resulting in a better texture. 4. After blending the mango into a puree, you can chill it in the refrigerator for a while to give it a cool and refreshing texture. 5. You can also freeze the chopped mango for a while before blending it into a puree.