a small pot, add salt, rice flour and 50g coconut milk, cook over low heat for 2 minutes until the mixture thickened.
the coconut milk to the glutinous rice place in a bowl and mix well until the liquids fully absorbed.
glutinous rice into 6 portions (25g each),
the flour and sugar. pour the water and mix well until you get a smooth liquid.
it in a bowl and steam over medium heat for 20 minutes until it turns to a transparent dough.
your fingers, and a plate with the starch, place the sticky cooked dough on the plate and cut into 6 equal portions (35g each).
it cool slightly, press out each portion into a small disc between your fingers, take one glutinous rice mango filling and place in the center, bring the edges of the sticky dough over and pinch it closed at the top.
shape the balls, and brush off any excess starch.
As for the method, the video shows that dough in an almost opague colour after kneading but for me, I was unable todo that or get that, it looks more like cookie batter, so I ended up using an ice cream scoop and bake it in a mini muffin pan