Accessories: 1 red pitaya, 40g sugar, 100g pure milk, 5g salad oil, 20g coconut milk, 30g vegetable juice, 1 gelatin tablets, and proper amount of melon seeds.
Flavor glutinous rice paste
1
Prepare ingredients.
2
Soak the gelatin tablets in clear water until they are soft, and drain.
three
Heat vegetable juice in water.
four
Put the soaked gelatin tablets in, stir until they are completely melted, take them out and cool them, and put them in the refrigerator for later use.
five
Put a proper amount of pitaya pulp into a blender, add water, and beat into juice.
six
Sieve for later use.
seven
Peel, core and cut mango.
eight
After sieving glutinous rice flour twice, pour in salad oil.
nine
Pour in sugar and stir well.
10
Pour in pure milk.
1 1
Pour 20g dragon juice and stir until the sugar melts and there are no particles.
12
Sieve the pitaya glutinous rice flour slurry twice.
13
Steam matcha glutinous rice flour slurry for 20 minutes until cooked, stir several times in the middle, and then take it out and cool it slightly.
14
Put on disposable gloves and put some oil on them. Take a small dumpling and press it into the crust.
15
Wrap a mango and fold it.
16
Put the wrapped mango glutinous rice paste into the coconut paste and cover it with coconut paste.
17
Put it in a paper plate, and then put it in the refrigerator for two hours.
18
Take out the frozen vegetable jelly, carve out the shape you want, decorate it on the sticky rice paste, and put a melon seed in the middle.
skill
Try to cut the mango into large pieces and wrap it up better.
Sieving the pulp twice before steaming will be more delicate.
You can change the stuffing into your favorite fruit.
Steamed dumplings will be easier to operate in the refrigerator.
Put on disposable gloves and apply some oil to prevent glutinous rice balls from sticking to your hands. If not, you can use plastic wrap instead.
Cooked glutinous rice paste will taste better after a few hours in the refrigerator.
It is best to finish the cooked glutinous rice paste in two days.