I like glutinous ball or loh mee chi with peanuts filling so much as my monster as well, but when I'm see this with mango taste definitely like to try. The taste is nice, I'm prefer to serve warm but my shark said is good to serve cool.
Adapted from: Mrs.Ip's Kitchen
Makes approx 30 pcs
300 gm glutinous rice flour
60 gm rice flour
1 tbsp Santan powder (coconut cream powder)
1.5 tbsp corn oil
200 ml hot water + 60g caster sugar
160 ml evaporated milk
250 ml mango nectar juice
2 ripe mangoes (diced into small cubes)
desiccated coconut for coating
Method
60 gm rice flour
1 tbsp Santan powder (coconut cream powder)
1.5 tbsp corn oil
200 ml hot water + 60g caster sugar
160 ml evaporated milk
250 ml mango nectar juice
2 ripe mangoes (diced into small cubes)
desiccated coconut for coating
Method
- Sieve glutinous rice flour, rice flour and Santan powder into a big mixing bowl. Add in the oil.
- Dissolve sugar in 200 ml of hot water. Pour this and evaporated milk into the flour mixture and mix till smooth and well blended. Stir in the mango nectar.
- Strain batter into a greased tray/bowl and steam on high heat for 30 minutes.
- Remove tray/bowl from steamer and stir the cooked dough with a flat plastic knife. Leave dough aside to cool. NB: the dough needs to still be warm in order for it be pliable, so don't cool it for too long, just long enough for it to be handled with your hands.
- Wear a pair of plastic gloves and grease it with some oil. Take a 30 gm piece of dough and flatten it into a round disc (approx the size of your palm), and wrap as much mango cubes as desired. Seal the edges tightly and shape it into a round ball.
- Coat/roll the shaped ball with desiccated coconut.
- Serve mango glutinous ball chilled or at room temperature.
