Iced Pumpkin Meatballs

Iced Pumpkin Meatballs

1. The ratio of pumpkin to glutinous rice flour: 1:1.5
Add rock sugar to cold boiled water and chill it in the refrigerator.

2. The pumpkin is peeled and seeded, steamed and mashed on a tray, and half of the glutinous rice flour is blanched with boiling water to form a ball.

3. Put the pumpkin puree and the hot glutinous rice ball together, add the remaining glutinous rice flour, and make a dough.

4. The mixed dough is left for 10 minutes.

5. Roll the dough into small balls and pat dry glutinous rice flour on your hands to avoid sticking your hands.

6. Put the kneaded balls into a pot of boiling water, don’t stir them, cover with a lid and turn to a low heat and cook for 3 minutes. The balls are all floating on the water and ready to cook. Take them out of the bowl and pour in the iced rock sugar water in advance. can.

Tips:

1. This dessert will taste better when placed on ice in the refrigerator.

2. You can also pack red bean paste into the balls.