[Cantonese food] milk mango dumpling(yue cai niu nai mang guo xiao yuan zi )

[Cantonese food] milk mango dumpling

Introduction:

"Desserts and sugar water are often eaten by Cantonese people. On the one hand, these ingredients are really good for the body. Each kind of food has different effects. Some can cool down the fire, some can nourish and nourish the face. On the other hand, eating a small bowl of desserts after dinner will make your taste fuller and make you feel more complete. The glutinous rice flour added into mango to make small round fruit has a strong mango flavor. If you like mango, you can try it. Honey instead of sugar is more conducive to health. This dessert is a good choice for hot drink and cold storage. You can also change milk into coconut juice. "

Production steps:

Step 1: peel a mango and crush the meat.

Step 2: add appropriate amount of glutinous rice flour.

Step 3: make a glutinous rice ball with moderate hardness.

Step 4: turn the glutinous rice balls into small balls by hand.

Step 5: bring a pot of water to a boil and put in the mango cones.

Step 6: cook until the small balls float to the surface.

Step 7: put the cooked mango cones into the cold boiled water, rinse them twice, and then remove them.

Step 8: add a spoonful of honey to the bowl.

Step 9: pour in the right amount of pure milk, and use a spoon to open the honey.

Step 10: pour in the dried mango cones.

Materials required:

Mango: one

Glutinous rice flour: right amount

Milk: 200ml

Honey: a spoonful

Note: 1. When adding glutinous rice flour to mango meat, do not add water first. If you feel that the dough is a little dry, add it again. If it is not dry, you do not need to add additional water. 2. The small round fruit of mango should be smaller to taste delicious. 3. If you like sweet, you can add white granulated sugar. 4. The cooked mango dumplings are boiled twice to make the taste stronger.

Production difficulty: simple

Process: boiling

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Yue Cai Niu Nai Mang Guo Xiao Yuan Zi