奶皇香芒麻糬卷Custard Mango Mochi Roll

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。Mixes custard ingredients and steam for about 25 minutes, and then blend until smooth; set aside.

把皮料混合均匀成粉浆过滤。Mixes skin ingredients into batter and filtered.

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）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).

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。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.