Mango ebony rice

2024-10-21 14:58:47 189

Eating Wuye rice in spring is a custom of Hangzhou people. It is said that eating it will not be bitten by mosquitoes and insects. Wuye, also known as Nanzhuye, can be picked on the mountain, and those that cannot be picked can also be bought from the versatile treasure. The traditional method is to rub by hand, so we use a food processor for more convenience. Today, let's give Wumi rice a new way to eat, mango paired with Wumu rice, to taste different!

Details of ingredients

Glutinous rice500g
Southern Candle Leaf500g
mango1 unit
Coconut milka small amount
saltone o'clock

Technique

difficultySimple
workmanshipsteam
tasteSalty and sweet
timeTwenty minutes

Steps to make Mango ebony rice

1. Clean up the dead branches and rotten leaves of the southern candle leaves.
2. Add twice the amount of water to the blender and make a sauce.
3. After filtering out the residue from the black leaf juice through a filter, put it in glutinous rice and refrigerate it overnight.
4. Cook or steam rice in a rice cooker for 30 minutes, with the same amount of water as glutinous rice.
When eating, sprinkle white sugar on it. It tastes better when it's a little cold and has a refreshing fragrance.
6. Now put the ebony rice in a small bowl, compact it, and invert it onto a plate. Cut the mango into large pieces and place them next to it.
7. Sprinkle some white sugar, coconut milk with sugar and a little salt on top of the ebony rice, heat it up, and drizzle over to make delicious mango ebony rice.