How to make mango glutinous rice balls

Every festive season makes people miss their families more. If you are working in a foreign country, you must miss your home and your family. In a few days, you will be able to get rid of the pain of missing someone. When you meet your loved ones, if you can cook a delicious meal for them yourself, they will definitely be very pleased. So, let me teach you how to make mango glutinous rice balls.

1. All the ingredients used. Chinese New Year is coming soon, so you need to clear out all the things in the refrigerator. The bean paste is half a bag left over from before. The coconut milk was not used later.

2. Sift and add to the glutinous rice flour

3. Put an appropriate amount of bean paste in a small bowl and steam it in a pot until it is heated through. Squeeze out the bean paste that has just been taken out of the refrigerator in lumps. . . hey-hey

4. This is the hot bean paste. It looks like you can eat a lot of it.

5. Cut the mango. Cut the mango into about 20 small cubes for later use. Blend the rest of the mangoes with a can of mango juice in a blender. The can of mango juice I used was 340ml, but 300ml was enough.

About 6.25g vegetable oil

7. Pour the oil and mango paste into the glutinous rice flour and mix well. It looks white in the picture, but it should be light yellow~ Because I used coconut milk to make the glutinous rice dumplings first, maybe because of the raw materials, the steamed glutinous rice dumplings tasted weird, so I made them again and boldly added mango juice, and the effect was good~ In fact, you can consider adding some sugar here~

8. Steam it for about 15 minutes. When it becomes a paste without powder, it is cooked. It tastes sticky and sour and sweet. It tastes good.

9. Make dumplings. Flatten a large piece of glutinous rice, add red bean paste, flatten again, put a small piece of diced mango, and then close the top a little bit. Use gloves when making dumplings. It is best to apply some oil on the gloves, otherwise they will be sticky.

10. Roll the wrapped dumplings in shredded coconut and place them on a plate so they don’t stick to the bottom.

11. Finished product! It’s time to call it a day!

Seeing this, don’t be scared by the method of making mango glutinous rice balls introduced above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.