Chestnut Pumpkin

Chestnut Pumpkin

1. Ingredients are ready

2. Pumpkin peeled and stuffed, washed and sliced, put in a pot and steamed

3. Add a little water to the celery leaves and put them in a food processor to make a juice

4. Filter the celery juice, remove the residue and leave the juice for later use

5. Mix pumpkin and glutinous rice flour, add 15 grams of sugar, and knead into a ball

6. Add the remaining 200 grams of glutinous rice flour to the celery juice to form a green dough

7. The chestnut filling is ready, take it out of the bag

8. Divide them into 13 powders of the same size

9. The pumpkin dough is also divided into 13 doughs of the same size and rounded

10. Take a piece of dough, flatten it with the palm of your hand, then use your thumb and index finger to knead it into a thin round piece, put the chestnut filling in the middle of the round piece, wrap it, and knead it carefully with your hand to form a smooth round piece.

11. Use toothpicks to emboss lines on it

12. Take a small piece of green dough and place it on top to make a stalk

13. The remaining green dough is rounded and squashed and arranged into a drop shape. Use toothpicks to press out the lines to make leaves

14. Brush the oil on the steaming board and place all the embryos on the steaming board

15. Steam on high heat for 15 minutes

Tips:

It can also be deep-fried, but the oil temperature should be lower to prevent it from being cooked.