1. Prepare the ingredients, peel the pumpkin and remove the seeds, cut into pieces and steam it in a pot over high heat. Usually about ten minutes (you can also put it in the microwave, better)
2. Add glutinous rice flour, sugar, and stir in the pumpkin
3. Knead them into a dough, knead the pumpkin into pieces, and blend into the dough until it is not sticky and can be pulled up into pieces
4. Divide more than 400 grams of dough into 20 equal parts, about 20 grams each, and divide the jujube paste stuffing into 20 parts, 5 grams each
5. Spread the dough flat, put the filling in the middle, and wrap it up (the ratio of the dough to the filling is relatively large here, and it can usually be wrapped, so I won’t talk about the wrapping method)
6. After the dough is rounded, take a toothpick, start from the top and middle of the dough, press down to the middle, and press seven lines (the more you press and the less follow yourself, but the seven lines are most like a pumpkin)
7. After pressing it, put it on the greased paper, squeeze it slightly with your hands, and insert a raisin in the middle of the top
8. When all the small pumpkins are made, put them in a pot and cook
9. Because the number of grams is small, after three minutes of high heat, medium heat for two minutes, then turn off the heat and simmer for a few seconds. carry out
Tips:The cooking time must be controlled, otherwise the pumpkin will stick to the pot. My first failure is here. Remember to put some flour on your hands when you are kneading the pumpkin shape. It is not easy to stick to your hands. After the pumpkin is cooked, try not to bring water into the powder because the pumpkin has a lot of water. When you find it is sticky, it means there is too much water, add glutinous rice flour
