Meng Chicken Custard Dumpling
1.
First prepare the custard filling: add fine sugar to the egg and stir evenly, pour in whipped cream and stir evenly, then pour in the milk and stir evenly, sieve in the wheat starch and stir until there are even no particles.
2.
On low heat, pour the stirred mixture into a non-stick pan, add the butter, keep stirring to melt the butter, and fry the custard filling dry, stirring constantly in the middle to avoid muddy bottom.
3.
Knead the fried custard filling into even-sized balls for later use
4.
Pumpkin cut into small pieces, steamed over high heat, and pressed into puree
5.
Add pumpkin puree and make pumpkin glutinous rice dough to the glutinous rice flour to form the yellow chicken's body. In addition, prepare the glutinous rice flour and add water to make the white dough to make the white chicken's body. Red yeast rice powder + glutinous rice flour + water and into the chicken mouth and chicken comb Dough, cocoa powder + glutinous rice flour + water and into chicken eye dough, all the dumplings are covered with custard filling
6.
Wrap all the glutinous rice balls with custard filling
7.
Install the eyes, mouth, cockscomb, mouth and cockscomb with the help of toothpicks to make dents. If it is too dry and sticky, you can dip it in some water and then stick it on.
8.
If you don’t eat the cooked glutinous rice balls right away, sprinkle some dried glutinous rice flour and put them in the refrigerator for storage.
9.
Boil the glutinous rice balls under the water, boil them until they rise to the surface for a minute, then they can be picked up and eaten
