Anweisungen

• 1 - Make the Dough:
  In a mixing bowl, combine glutinous rice flour, coconut milk, sugar, and a pinch of salt. Stir to form a soft dough. Add coconut milk gradually to avoid a runny dough.
• 2 - Form Dumplings:
  Pinch small portions of dough and roll into balls ~3cm diameter. Flatten slightly. Wrap each ball with sweetened shredded coconut pressing gently so it adheres well.
• 3 - Steam the Masi:
  Place the dumplings in a steamer lined with banana leaf or parchment paper. Steam over boiling water for 15 minutes until sheets turn translucent and are cooked through.
• 4 - Prepare Mango Drizzle:
  Peel and puree the mango. Mix in lime juice and honey/maple syrup if using. Adjust sweetness as desired; the drizzle should be smooth and vibrant.
• 5 - Serve:
  Place steamed masi dumplings on a serving plate and generously drizzle the fresh mango puree over them. Optionally garnish with toasted coconut flakes.