Fancy Pumpkin Yokan
1.
Pumpkin peeled and encapsulated
2.
Pumpkin cut into small pieces
3.
Pumpkin in a bowl
4.
Put the pumpkin bowl into the rice cooker and cover with a bowl to prevent water from entering the pumpkin during the steaming process
5.
After the pumpkin is steamed, take it out and let cool
6.
Crush the pumpkin puree with a spatula
7.
Put the pumpkin puree into the cooking cup
8.
Use a cooking stick to smash the pumpkin puree for later use
9.
Soak the gelatine tablets in water and pour out the water
10.
Gelatine tablets melt into liquid in warm water
11.
Spread a small amount of colorless and odorless corn oil in the mold of Xuechu 12 even
12.
Pour crushed pumpkin puree into a bowl
13.
Add the melted gelatin liquid
14.
Mix pumpkin puree and gelatin slices evenly
15.
Transfer the pumpkin yokan paste into the piping bag
16.
Squeeze the pumpkin yokan paste into 12 molds in the school kitchen and put it in the refrigerator for more than 2 hours
17.
Take out the pumpkin yokan after solidification
18.
The taste is very good, and the flowers are beautiful
Tips:
1. Pumpkin yokan must use old pumpkins to have a good-looking color
2. Gelatine tablets are recommended to increase a little bit more for better solidification
3. Take off slowly when demolding
