For many sweets, glutinous rice balls are an entry-level dessert that can be made without the need for an oven or kneading. Therefore, glutinous rice balls can be regarded as a big hit in dessert shops, but many of them on the market have a worse taste, and they are not as rich as the fillings made at home.
By 豆果美食达人 拾味爸爸
Today, Douguo Food Expert @Shiwei Dad teaches everyone to make mango glutinous rice balls. A bite of desiccated coconut is mixed with the sweetness of mango, and the Q bomb is strong without losing its strength, and it is even more cold and super antipyretic after refrigeration. And the white and chubby appearance is also very pleasing, and it is usually perfect as an afternoon tea.
By 豆果美食达人 拾味爸爸
· List of food ingredients ·
| Glutinous rice flour 180g | Cornstarch 45g |
| Milk 270g | Caster sugar 50g |
| Light butter 25g | Mango to taste |
| Desiccated coconut to taste |
· How to do it ·
1. Add corn starch to glutinous rice flour.
2. Add caster sugar, mix the milk and stir well.
3. Sift it through.
4. Cover with high-temperature plastic wrap,
A small hole is made with a toothpick in the membrane.
5. Pot with cold water and steam over high heat for 30 minutes,
(Tips: Uncover no white liquid is cooked).
6. Wear disposable gloves and add butter while hot.
7. Knead by hand until the butter is thoroughly absorbed,
Pull the dough repeatedly, and the texture will be softer and glutinous.
8. Cut the mango into large cubes and set aside.
9.揪一小块糯米团（约25~30g），
Flatten the mango pieces with the palm of your hand,
Close your mouth like a bun,
(Tips: Mango can also be replaced with other fruits,
Such as strawberries, dragon fruit, etc.,
Make different flavors of glutinous rice balls).
10. Finally, roll a circle of desiccated coconut and you're done,
(Tips: Glutinous rice balls that can't be eaten can be put in the refrigerator and sealed for preservation,
Eat in 2 days).
11. Finished product drawing.