芒果糯米糍 Mango Mochi

今早也是约定了好姐妹 Aunty Young 一起上贴。。。今天大家有口福，有糯米糍“视”吃当早餐了。

芒果糯米糍

糯米糍刚包好时立刻吃或冷藏后再吃，味道和口感都略有不同。个人比较喜欢后者，冰冰凉凉的。

我做了以下食谱的一半，共做了8个糯米糍。

食谱取自 Tinrry，谢谢她分享了这么棒的芒果糯米糍。

这是预先设定的贴子。 This is a scheduled post.

材料A (Ingredients A)
120g      糯米粉 (120g glutinous rice flour)
30g        玉米粉 (30g corn flour)
50g        糖粉 (50g icing sugar)
100g      椰浆 (100g coconut milk)
100g      牛奶 (100g milk)
15g        融化牛油 (15g melted butter)

材料B (Ingredients B)
适量      芒果－切丁 (Some mango - cut into cubes)
少许      干椰丝 (Some shredded coconut)

步骤 (Steps)
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，
    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。
    Mix all flour in ingredients A, add in coconut milk and milk, stir until combine, finally add 
    in melted butter, stir until well combine, 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.

2. 取出少许（1），揉至光滑，包入芒果，表面裹上干椰丝，即可。
    Take a small chunk of (1), knead until smooth, wrap mango into it, coat the surface with 
    some dried shredded coconut and it is ready to serve.

3. 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。
    Cover the mango mochi with cling wrap, refrigerated for 1 hour before serving.

November 2015 Event: Mango

This post is linked to the event Little Thumbs Up (November 2015 Event: Mango) organized by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen).