1. Bean paste, 10 grams each, divided into rounds. Put it in the refrigerator and freeze, so it is better to pack.
2. The pumpkin is sliced and steamed in advance. Prepare other materials. If the pumpkin is not a very watery pumpkin, you need to prepare some warm water and add it as appropriate.
3. Press the steamed pumpkin into puree and pour glutinous rice flour.
4. Press and mix into flocculent. Then add warm water as appropriate and knead it into a ball.
5. Kneaded dough. Separate a portion and add cocoa powder. Add red toner in part, or use red fruit and vegetable powder.
6. Knead into two doughs and set aside. Cover with plastic wrap to prevent the epidermis from drying out.
7. Then pumpkin dough. Divide into 15 grams each. Take a dough, flatten it into a nest, and put in a slightly frozen filling ball.
8. Then use your right hand to close up the tiger's mouth. After closing the mouth, you can rub it back and forth. Put it in a box lined with greased paper.
9. Then, knead the cocoa dough into a little big small ball and press it on the glutinous rice balls. It is not sticky and can be affixed slightly with water. The red dough, a little bit of dough, knead it long, fold it into a mouth, stick it on, and the glutinous rice ball is finished! It can be sealed and frozen.
10. Put half a pot of water in the pot, cover the pot and bring it to a boil.
11. After the water in the pot boils, turn to a low heat immediately. Put the glutinous rice balls, face up. After putting it in, push it slightly with a spatula to prevent sticking to the bottom. Simmer for 3-4 minutes.
12. Cooked glutinous rice balls. If the fire is too big, the expression on the surface of the glutinous rice balls will drop. Be sure to have a small fire.
13. fish out!
Tips:1. It is better to freeze the filling. 2. Be sure to cook glutinous rice balls on low heat! small fire!
