Exercise:
1, prepare the necessary ingredients first. I have prepared two kinds of fruits, one is strawberry and the other is mango.
2. Then put the glutinous rice flour, corn starch and fine sugar into a large container, pour in the milk and beat it evenly with a manual eggbeater, then add corn oil and stir it evenly until it is in a pulpy state without particles.
3. Then pour the slurry into the dish and cover it with plastic wrap.
4. Put it in a steaming oven at 1 10 degree and steam for about 15 minutes. Poke the batter with chopsticks. If chopsticks are clean, it means they are cooked.
5. Take out the steamed dumplings, cover them with plastic wrap, and wait until they are completely cooled before proceeding to the next step. Tangyuan can also be refrigerated in the refrigerator, but not for too long, otherwise it will harden.
6. Wash and cut mangoes and strawberries, and then wrap them in sticky rice paste. Use the whole strawberry, cut it more beautifully, and cut the mango into bigger dices.
7. Knead the cool dumplings repeatedly and knead them into a circle.
8. Grab a small dumpling, press it into a round cake with thick middle and thin sides, put diced mango in the middle, or put mango pieces in it, pinch it tightly, make it into a circle, and finally add coconut and roll it evenly. Mango glutinous rice paste is ready.
9. Strawberry glutinous rice paste is made in the same way, just wrap a whole strawberry in glutinous rice balls, pinch it tightly, and then wrap it with a layer of coconut milk.