Mango rice
By VicentaLakin
The soft rice packs with fresh sweet mango, and it tastes better after the ice freezer
Recipe Recommendations
- glutinous rice
- mango one
- corn starch 10
- coconut appropriate amount
- egg yolk one
- milk 50 grams
- butter 15 grams
- coconut milk 150 grams
- white sugar 50 grams
- sweetening
- steamed
- ten minutes
- simple
Steps for Mango rice
1
Butter melts into liquids and coconuts, milk, yolk, sugar powder, etc., into large bowls, evenly mixed, then pours into corn powder, corn starch, and continues to mix evenly with hand-plugs, into thin ground
2
When the mixture is poured into a container that can be placed in a steam pan, I use a scavenging box, which is usually covered by a valor bowl, which is put in a steam pan, and then goes into the fire for 20 minutes。
3
It coagulates when it's fertilized behind it, cools it down a little bit, mixs it with chopsticks so it's smooth and thin, then cools it down a little, and freezes it in the fridge for one or two hours (when it's evaporated, it's sticky, it's better if it's cooled. If the iced rice noodles are still very sticky, you can freeze them for a while
4
Fresh mango to Pichettin
5
Put a single-time glove on the bag, flatten the face, put the mangotine in the middle of the flat rice noodles
6
Wrap the mango platinum up with the rice noodles
7
The packaged rice ball rolls in the coconut. It's full of coconuts
8
Mango rice is ready
9
One more
10
It's better to eat after four hours of cooling in the fridge when you're done with the omelette