Saturday, 28 November 2015

芒果糯米糍 ~ Mango Mochi






芒果糯米糍
材料A  :
120g
糯米粉
30g 
玉米粉
50g 
糖粉
100g 椰浆
100g
牛奶
15g 
融化牛油

材料B :
适量 芒果 ( 切丁 )
少许 干椰丝

做法
1.
把所有材料A的粉类搅拌均匀,加入椰浆和牛奶,搅拌均匀,最后加入融化牛油搅拌均匀.

2. 倒入一个瓷碗里,大火蒸10分钟至熟,取出后盖上保鲜膜,放凉备用。

3. 取出少许(2),揉至光滑,包入芒果,表面裹上干椰丝,即可。

4. 把芒果糯米糍盖上保鲜膜,放入冰箱冷藏1小时候再食用味道更佳。


Recipe source : Tinrry / Jozelyn

Mango Mochi

Ingredients A :
120g glutinous rice flour
30g corn flour
50g icing sugar
100g coconut milk
100g milk
15g melted butter

Ingredients B :
some mango  ( cut into cube )
some shredded coconut

Method :
1. Mix all flour in ingredients A , add in coconut milk and milk, stir until combine, finally add in melted butter, stir until well combine.

2. Transfer to a porcelain dish, steam at high heat for 10 minutes or until cooked, cover with cling wrap and leave to cool completely before used.

3. Take a small portion of ( 2 ), knead until smooth, wrap mango into it, coat the surface with some dried shredded coconut and it is ready to serve.

4. Cover the mango mochi with cling wrap, refrigerated for 1 hour before serving.



This post is linked to the event Little Thumbs Up ( November 2015 : Mango ) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by Jozelyn from Spice Up My Kitchen.