Super delicious!!️ Mango blood glutinous rice mille-feuille cake! !️

I swiped this little Internet celebrity cake by chance. This is too satisfying for my mango sticky rice enthusiast hahaha. I searched all over the Internet for the recipe and made it myself. Finally, after the experiment, I want to record the best recipe~

Ingredients

8inchchiffoncake 1 slice

Mango appropriateamount

Bloodglutinousricerecipe

Glutinousrice 35 g

Purplerice 35 g

Water 200 g

Condensedmilk 20 g

Butter 15 g

Milk 10 g

Sugar 8 g

Mille-FeuilleRecipe

Eggs 2

Milk 200 g

Sugar 30 g

Cakeflour 65 g

Butter 15 g

Coconutcream

Whippingcream 600 g

mascarpone 60 g

Sugar 35 g

Coconutflour 60 g

Cooking Instructions

There is no blood glutinous rice. Then the purple rice and glutinous rice are steamed 1:1. 35g purple rice, 35g glutinous rice and 200g water. The rice cooker cooks in rice mode. Steamed rice. Take 200g while hot and add 15g of butter. 20g condensed milk. 10 g milk. Stir well with 8g sugar. The amount of fluid is adjusted according to the state of the blood glutinous rice. It is recommended not to make it too thin. Cakes are prone to collapse. Stirring is roughly like the picture ~
Millefeuille is the ingredient mixed first in addition to the butter. Melt the butter in water and let it cool before adding it. Sieve the whole material 2-3 times. It's a delicate mille-feuille. With an 8-inch frying pan, you can spread 6 pieces of skin roar~
Everything is ready to be assembled~ First, a layer of chiffon cake base. A layer of mango. A layer of blood glutinous rice. 3 layers of mille-feuille. A layer of mango. 3 layers of mille-feuille. Each layer is smeared with coconut cream ~ Assemble and refrigerate for half an hour to set ~
Refrigerate and piping. Then refrigerate and set it to decorate and cut into pieces~ I made 8 inches and cut 8 pieces. You can also make 6 inches and cut 6 pieces
I also made a 6-inch birthday cake. My sister likes it very much~