1. Raw material map
2. Pumpkin filling method: Wash the pumpkin, peel and cut into pieces, steam it in a steamer;
3. Pumpkin has a lot of water, pour out the juice from the pumpkin dish after being steamed;
4. Use a spoon to press the steamed pumpkin into puree;
5. Heat a wok with a little refined oil, pour in the pumpkin puree, and slowly stir-fry until the moisture is dry;
6. Add sugar and minced coconut, continue to stir-fry evenly, you can feel the pumpkin filling is firmer, then turn off the heat.
7. Put the fried coconut and pumpkin stuffing into a pan and let cool;
8. Divide the coconut squash filling into 12 equal parts (some of them are packed separately), roll them into balls, and set aside.
9. The method of glutinous rice skin: add proper amount of hot water to glutinous rice flour to form a glutinous rice ball;
10. Divide the glutinous rice ball into two halves, then add strawberry powder and peach powder;
11. Knead the two glutinous rice balls with fruit powder thoroughly;
12. Divide them into 6 equal parts and round them;
13. Take a glutinous rice ball and press a nest with your thumb;
14. Pack a pumpkin filling;
15. Use both hands to push from bottom to top, finally close the mouth and make a round, and wrap the remaining glutinous rice balls with fillings in turn;
16. Put the oiled palm leaves on the mat of the steamer, then stack the glutinous rice balls, press gently, and use the chopsticks to press out the patterns (forgot to take pictures at this step, see steamed glutinous rice cakes)
17. After the water is boiled, steam it on high heat for 10 minutes, and the glutinous rice ball will be cooked with water drops on the surface;
18. The steamed pumpkin glutinous rice cake is quite cute;
19. Wrap the glutinous rice cakes with a layer of coconut paste while it is hot;
20. Put coconut and pumpkin glutinous rice cakes into the paper tray and you're done.
Tips:1. The pumpkin itself has a sweet taste, so you don't need to add sugar. In addition, the pumpkin filling can be replaced by red bean paste or other fillings.
2. The steamed glutinous rice dumplings are highly viscous, so it is best to brush the pad with a thin layer of oil so that the steamed glutinous rice dumplings can be easily removed.
3. It is best to fry the coconut paste in advance. The glutinous rice dumpling should be wrapped in coconut paste while it is hot, otherwise the surface of the glutinous rice cake will become smooth and not easy to stick to the coconut paste.
4. It is best to make glutinous rice cakes and eat them now. If you can't finish eating them all at once and the glutinous rice cakes become hard, you can steam them and eat them again.
