Korean Glutinous Rice Ball Pumpkin Soup

Korean Glutinous Rice Ball Pumpkin Soup

1. Peel and seed the old pumpkin into thin slices.

2. Put a small amount of water to cook.

3. Add 30 grams of sugar to 80 grams of glutinous rice flour and 30 grams of sticky rice flour, stir with warm water, and knead the dough with your hands.

4. The dough rests for 10 minutes.

5. Knead it into a small ball and knead it with warm water so that it will not crack.

6. After the water is completely boiled, put it in and cook it.

7. It can also be taken out of cold water or ice water, so that the balls are more Q-bombs.

8. After the pumpkin is cooked, it is pureed with an electric handheld device.

9. Just beat it in this state, pour it into a pot and heat it up.

10. Pour the glutinous rice balls and cook for 4-5 minutes so that they become very thick, then turn off the heat.

11. If there is a baby at home, without glutinous rice dumplings, it will become a baby's complementary food.

12. Very nourishing, soft and waxy.

13. It is also one of the weight loss breakfasts.