Main ingredients:
Glutinous rice flour: 150g; Small Thai mango: 3.
Auxiliary materials:
Sugar: 40g; Milk powder: 20g.
Taste: Other; Cooking method: Steaming; Time: Half an hour; Difficulty: Simple.
Steps for making Mango Sticky Rice Cake
Prepare 150g glutinous rice flour, 20g milk powder, and 40g sugar.
I used this brand of milk powder, or you can use pure milk.
Add water and stir into a paste. It cannot be too thin, otherwise it will not be successful. The water cannot be too little, otherwise it will be too hard. When stirring, there should be traces of chopsticks left, then steam for 15-20 minutes.
After steaming, take it out and let it cool down. You can start making it when it is warm.
Prepare a tray and sprinkle with coconut flakes.
I chose small Thai mangoes, which are just the right size.
Take a small piece of glutinous rice dough, coat it with coconut flakes, and then flatten it.
Peel off two pieces of mango, place them on the glutinous rice cake, and then wrap them on all sides.
Soft and sticky, the taste is very good.
The surface has a milky fragrance, and the mango inside is sweet and delicious.
