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1. Pumpkin steamed
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2. Pour into a puree and put in glutinous rice flour
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3. Mix well
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4. The rock sugar powder is hydrated with a proper amount, and the sesame oil is added to the cooked mung bean powder to make mung bean paste filling
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5. Considering that pure glutinous rice flour will be sticky when cooked, so wrap it first (the rice flour I made last time is not very sticky)
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6. wrap up
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7. Wrap up
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8. Put it on the pot and steam for about 8 minutes
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9. After the pan is hot, roll the coconut paste
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10. Finished product
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11. Thin skin and big stuffing.
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Tips:I ate a big pumpkin 5 times before finishing it. I made glutinous rice dumplings three times and pumpkin soup twice. The pumpkin I grew by my friend was very sweet.
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