The mango glutinous rice balls that can be used as snacks are soft and delicate, and you are full of happiness when you eat a bite

This mango glutinous rice cake is not very sweet, which can maintain the original taste of the ingredients, so that our taste buds can experience the original taste of the original ingredients. Let's take a look at the recipe of this mango glutinous rice ball.

【Dish】Mango glutinous rice balls

【Ingredients】150g glutinous rice flour, 1 bag of milk, 30g corn starch, 20g corn oil, 20g white sugar, appropriate amount of minced coconut, appropriate amount of diced mango

【Cooking Steps】

1. First of all, the glutinous rice flour and corn starch are fully fused, and a little sugar can be added to mix with the flour.

2. Add milk and mix with flour evenly.

3. Add a little corn oil, stir well, and see that the flour and corn oil are fused, and there is no granularity.

4. Cover with plastic wrap, the plastic wrap I chose is this kind of high temperature resistance, even if the temperature is very high, it will not be deformed or burned. The plastic wrap needs to prick several holes, and this step is very important.

5. Steam the batter, and stir it with chopsticks as the batter temperature rises.

6. Next, let the dough temperature cool, and after the temperature drops, you can continue to knead the dough.

7. Divide the dough evenly into eight pieces and continue kneading.

8. After rolling out the dough to an even level, you can add the mango pieces, the mango I chose is a large mango, so that after peeling, you can cut out a mango of this size, and the small mango is soft, and it will be very troublesome after wrapping it inside. Next, wrap the glutinous rice balls in a layer of grated coconut.

【Cooking Tips】

1. The glutinous rice skin can be rolled thinner, and the mango pieces will taste great if they are larger.

2. The remaining mango can also be beaten into mango juice and eaten with mango glutinous rice balls, which tastes better.

3. If you like to eat sweet, you can add a little sugar to the decerated coconut, so that the taste of glutinous rice cake skin is sweeter.