Dessert Edition——jin Yu Man (middle) Hall
1.
The yam is cleaned from the dirt on the outer skin and steamed in a pot on high heat for about 20 minutes.
2.
When it is not hot, peel off the skin, put it in a fresh-keeping bag and beat it with a rolling pin into a delicate yam mud.
3.
Add a small amount of glutinous rice flour and stir evenly. The amount of glutinous rice flour added is based on the mashed yam to form a ball. If it is noodle yam, it can be omitted.
4.
The small golden pumpkin is cut at a quarter and processed into a zigzag edge.
5.
Steam for 15 minutes in the pot.
6.
Use the cut-off excess pumpkin meat to form eight small balls for later use.
7.
The processed yam mud is also clumped into small balls.
8.
Put it into the boiling water and let the fire boil for one minute to remove it.
9.
Put it into the steamed pumpkin pot.
10.
Pour kumquat lemon juice into a small pot and heat.
11.
When it is warm, add a spoonful of honey and stir well.
12.
Pour into the pumpkin pot and serve while hot.