Zhang Xiangqun - Entry [Short video can be viewed by clicking the icon next to the photo]

 Caregiver: Zhang Xiangqun
 Caregiver Trainee: Chen Langqing
 Dish: Coconut Mango Rice Noodle Roll (Level 4)
 Theme: Desserts Express My Heart

 Ingredients and seasonings:
 150g of mango flesh
 3 tablespoons of coconut milk
 1/2 teaspoon x 3 teaspoons of powdered sugar
 20g of rice porridge powder
 5g of molding powder
 Thickener 2g
 150ml of room temperature water
 120ml of hot water

 Cooking steps:

 
 Mix 100g of mango flesh , 100mL of room temperature water , and 5g of molding powder in a blender until it becomes a paste (soft and smooth texture).
 
 Prepare 3 tablespoons of coconut milk, 1/2 teaspoon x 3 of powdered sugar , 20g of rice porridge powder , and 120ml of hot water , and stir them together.
 
 Spread the coconut milk porridge powder mixture evenly on the metal container, then place it in the refrigerator and chill for 15 minutes.
 
 Take out the tin box, place the mango filling in the middle of the rice noodle roll, and gently roll up the rice noodle roll.
 
 Finally, you can use a scraper to cut the rolled mango rice noodle roll into a serving dish, which can then be eaten at room temperature.
 
 Blend 50g of mango flesh, thickener, and 50ml of room temperature water in a blender until it becomes a paste.
 
 Mango juice can be poured over coconut milk rice noodle rolls and then eaten.