No bake and easy Mango glutinous rice balls. Steam glutinous rice balls drench with coconut milk (Putri mandi). I still keep on with Indonesian traditional cake (kue/jajan · Coconut balls are an easy Chinese dessert recipe made with sticky rice flour that can be found at Chinese supermarkets. Mango-Stuffed Sticky Rice Balls Recipe by Tasty.

To put it all together, it is also topped with a slightly sweetened. These no bake energy balls make the perfect breakfast, snack or even dessert. When I'm in need of a quick snack or energy boost, I can just grab one and go. You can cook No bake and easy Mango glutinous rice balls using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of No bake and easy Mango glutinous rice balls

Prepare 2 cup of Glutinous rice flour.
It's 20 tbsp of Sugar.
Prepare 16 oz of Mango juice.
You need 2 of Mango.
Prepare 1 cup of Coconut flakes optional.
You need 2 tbsp of Butter.
Prepare 1 cup of cornstarch.

The top countries of suppliers are Vietnam, China, and. A popular snack all over China, glutinous rice balls (tang yuan) are filled with red bean, sesame, peanut, and other sweet fillings that ooze out from mochi-like dumpling skins. The dumpling skins owe their pleasantly gummy texture to glutinous rice flour, which produces a chewier dough. The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture.

No bake and easy Mango glutinous rice balls step by step

In a medium sized bowl,mix mango juice and the sugar until well dissolved.
Add in the rice flour slowly until well blended.
Por mixture in to a pan and steam for 20 mintues.
While waiting, peel the mango and cube it for filling.
Test for doneness when a toothpick inserted in the middle comes out clean.
take pan out and cool for 10 mins.
spread butter onto wide working surface and hands to avoid the dough from sticking to the work surface and hands.
while still warm, scoop thr dough out of the pan with a spoon covered in butter and roll inyo medium size balls..
flatten the dough ball and place a mango cube in the middle.
close the ball tightly and place on a plate that is dusted with cornstarch.
repeat until all of the dough is used.
lightly brush the balls with water and then gently sprinkle the shredded coconut onto the balls.
note: when rolling the balls from the dough, this part is the hardest. it is very sticky and some what difficult to work with. the cooler the dough is, the harder the dough will be to work with. u can use more butter or cornstarch to make it less sticky and cut the dough into medium pieces to make it easier to roll..

The combination of the rice balls and the ginger syrup is pure heaven on cool fall days or cold winter days. Sticky rice balls are known as Tangyuan in Chinese, sometimes it is filled with savory or sweet fillings. In my hometown, we call the filled ones as Big Tangyuan and this version without filling as Xiao Tangyuan. In a large bowl, mix glutinous rice flour with water. Knead several minutes to form dough.