Ingredients for Mango Glutinous Rice Balls: 150g glutinous rice flour, 80g hot water, 1 large mango, 180ml milk.
Method:
Step 1: Prepare the required ingredients, one large mango will suffice, or two smaller ones.
Step 2: Prepare hot water at 80 degrees Celsius and pour it into the glutinous rice flour gradually, stir with chopsticks until it forms a cotton-like texture, then knead into a smooth dough with your hands.
Step 3: Divide the dough into small, equal portions, roll them into round shapes, cover with plastic wrap to prevent the surface from drying out.
Step 4: Boil an appropriate amount of water in a pot, add the small balls, stir with a spoon, cook over high heat until they float, then cook for a little longer.
Step 5: After cooking, remove and rinse under cold water to prevent them from sticking together.
Step 6: Cut the mango in half, score the flesh in a crosshatch pattern, and remove the mango pieces, set aside half for later use.
Step 7: Place the other half in a MONJ vacuum portable blender with an appropriate amount of milk.
Step 8: Press the start button to blend into a smooth mango milkshake.
Step 9: Pour the mango milkshake into a bowl, add the cooked glutinous rice balls.
Step 10: Top with diced mango, garnish with a mint leaf, and the delicious mango glutinous rice balls are ready.
Step 11: Enjoy a bowl in the summer for a refreshing treat.
Step 12: If you want to eat, hurry up and make it.
Cooking Tips for Mango Glinousut Rice Balls: 1. The thickness of the milkshake can be adjusted to your preference. 2. The milkshake made with the MONJ vacuum portable blender is non-oxidizing and very smooth, no need to strain, ready to drink directly. 3. The prepared mango glutinous rice balls should be consumed promptly.
Good cooking always has its tricks, and every dish I make has its own little secret. You can search for ‘desserts’ to directly view my recipes!
