奶皇香芒麻糬卷 Custard Mango Mochi Roll

【皮料】
粟粉100克、糯米粉300克、汀面粉1汤匙、炼奶2
汤匙、糖80克、生油1汤匙、水1 1⁄2杯
【奶皇馅料】
吉士粉2汤匙、粟粉3汤匙、糖60克、蛋黄2粒、椰
油1⁄2杯、淡奶1⁄2杯、白兰她油2大匙
【配料】
熟芒果1粒（削皮切条）、干椰丝1杯
【做法】
1.把奶皇馅料混合均匀，倒入钢碗中隔水蒸约25分钟，取出搅拌至幼滑待用。
2.把皮料混合均匀成粉浆过滤。
3.将适量粉浆舀入已抹油的四方蒸盘上（约0.5公分厚），盖上，用中火蒸约5-6分钟至熟，待冷
后拉出即成粉皮（以同样的步骤把剩余的粉浆蒸完为止）。（图1-2）
4.把粉皮铺在抹油的桌上，涂抹奶黄酱，再放入芒果条卷起，洒上椰丝，切块便可享用。（图3-6）

【Skin Ingredients】
100g corn flour, 300g glutinous rice flour, 1 tbsp wheat starch, 2 tbsp sweeten creamer, 80g sugar,
1 tbsp oil, 11⁄2 cup water
【Custard Filling】
2 tbsp custard powder, 3 tbsp corn flour, 60g sugar, 2 egg yolks, 1⁄2 cup coconut oil, 1⁄2 cup
evaporated milk, 2 tbsp margarine
【Sub Ingredients】
1 ripe mango (skinned & cut into strips), 1 cup desiccated coconut
【Method】
1.Mixes custard ingredients and steam for about 25 minutes, and then blend until smooth; set aside.
2.Mixes skin ingredients into batter and filtered.
3.Pour the filtered batter into a square container to about 0.5 cm thick, cover with lid and
steam with medium heat for 5-6 minute or until cooked; let cool down and turn into skin. (Repeat
steps until all batter are used).(pic 1-2)
4.Grease working table top, place skin on it and spread with custard filling, top with mango strips
and roll up, sprinkle desiccated coconut on it, cut into blocks and serve.(pic 3-6)