芒果糯米糍 (Mango Mochi)

有点意外，这次的的糯米团，
对我来说还真的不是普通的软，

让我在包裹内馅的过程，折腾了一番，

猜想，或许是不同牌子的糯米粉有着不同的吸水力，

又或者气候的干湿度影响了米团的软硬度，

幸好虽然没有圆挺挺的卖相，但是软糯香甜倒是赢了不少分。

如果让我再一次做，

我会将液体的总量至少减30毫升，

以图最后的糯米团就会扎实一些，但又不失美味，

重要是比较容易操作。

芒果糯米糍
（可做12个）
食谱参考 ： 这里

材料：
糯米粉90克
玉米淀粉10克
椰浆150克
牛奶50克
糖粉50克
黄油15克
蛋黄1个
芒果1个
椰蓉适量（表面装饰用）
另准备熟糯米粉适量（防粘用）

做法：
1。椰浆、牛奶、蛋黄、糖粉、溶化成液态的黄油等配料全部放入大碗里，搅拌均匀。
2。倒入糯米粉、玉米淀粉，继续用手动打蛋器搅拌均匀，成稀糊状。
3。将混合物倒入可以放入蒸锅的容器，盖上一层保鲜膜，放入蒸锅，大火上汽后转中火蒸20分钟。
4。面糊蒸熟以后就凝固了，稍冷却以后，用筷子用力的搅拌糯米面团，使它光滑细腻。
5。搅拌好以后，冷却后，放入冰箱冷藏1-2个小时（面团刚蒸好的时候非常粘手，冷藏后会好一些。如果冷藏后的糯米面团依然非常粘手，可以视情况多冷藏一些时间）。

6。芒果肉切成小丁。
7。把冷却的糯米面团称30克左右一份，手掌沾一些熟糯米粉防粘，将面团压扁，面团中央放几粒芒果丁，包起来。
8。包好的面团，可 以用芒果汁或纯净水刷一刷表面，然后放到椰蓉里滚一圈，使它表面粘上一层椰蓉，芒果糯米糍就做好了。做好后放入冰箱冷藏1小时即可享用。

备注 ： 个人觉得糯米团台软绵绵了，虽然美味可口，但是很难操作。 因此，液体部分应该可以减少30- 50克。

1。椰浆、牛奶、蛋黄、糖粉、溶化成液态的黄油等配料全部放入大碗里，搅拌均匀。倒入糯米粉、玉米淀粉，继续用手动打蛋器搅拌均匀，成稀糊状。
2。将混合物倒入可以放入蒸锅的容器，盖上一层保鲜膜，放入蒸锅，大火上汽后转中火蒸20分钟。
3。面糊蒸熟以后就凝固了，稍冷却以后，用筷子用力的搅拌糯米面团，使它光滑细腻。

1. Place the coconut milk, milk, egg yolk, icing sugar and melted butter in a big bowl. Mix the ingredients evenly.  Add in the glutenous flour and corn flour, then continue mixing the ingredients until it forms a thin batter.
2. Pour the batter into a  bowl and cover the bowl with cling wrap. Heat the steamer using high flame until the water boils before steaming the batter using medium flame for about 20 minutes.
3. After steaming, the batter will have solidified. Wait for it to cool down a little, thenwith the help of a pair of chopsticks, stir hardly the dough until it becomes smooth and shiny.

包好的面团，可 以用芒果汁或纯净水刷一刷表面，然后放到椰蓉里滚一圈，使它表面粘上一层椰蓉。
You can brush the surface of the mochi with some mango juice or water before rolling it in the shredded coconut. 


Mango Mochi 
（Yield 12 pcs）
Recipe adapted from ： Here

Ingredients：
Glutenous flour 90g
Corn flour 10g
Coconut milk 150g
Milk 50g
Icing sugar 50g
Butter15g
Egg yolk 1
Mango 1
Some shredded coconut (for coating)
Some cooked glutenous flour ( prevent sticking )

Method:
1. Place the coconut milk, milk, egg yolk, icing sugar and melted butter in a big bowl. Mix the ingredients evenly.
2. Add in the glutenous flour and corn flour, then continue mixing the ingredients until it forms a thin batter.
3. Pour the batter into a  bowl and cover the bowl with cling wrap. Heat the steamer using high flame until the water boils before steaming the batter using medium flame for about 20 minutes.
4. After steaming, the batter will have solidified. Wait for it to cool down a little, then with the help of a pair of chopsticks, stir hardly the dough until it becomes smooth and shiny.
5. After stiring and allowing it to cool down, refrigerate the dough for 1-2 hours (this is to make the dough less sticky. If the dough is still too sticky after 2 hours, continue refrigerating for as long as you see fit).
6. Dice the mangoes.
7. Divide the chilled dough into 30g each portion. Dust your hands with some cooked glutenous flour and flatten each portion with your palm. Place a few cubes of mango in the middle of the dough and wrap it up.
8. You can brush the surface of the mochi with some mango juice or water before rolling it in the shredded coconut. Refrigerate the mochi for another hour before serving.

Tips：
 I personally feel that the mochi dough is too soft to handle even it is delicious. Therefore I will suggest to reduce the liquid portion 30 - 50g for future reference. 

好姐妹，不好意思，

今天我只能以这软绵绵的糯米糍与你同贴了，

希望你多多包涵，脆脆地就此“收货”好了，

哈。。。哈。。。。。

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).