Milk Sweet-scented Osmanthus Pumpkin Balls---the Sweetness of Autumn

Name: Milk Sweet-scented Osmanthus Pumpkin Balls---the Sweetness of Autumn
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g pumpkin; 130g Glutinous rice flour; 300g milk; 5g Osmanthus; 50g granulated sugar; 30g Water starch

by Fish tail

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Cantonese people love desserts in all seasons. They believe that the sweets made of beans, fruits, and noodles after cooking with sugar have the effects of refreshing and relieving heat, promoting body fluid and benefiting the body. Moreover, they like not to eat from time to time, and especially like to eat seasonal food. Autumn is the harvest season of pumpkins. Pumpkins in autumn are very sweet with special powder, so pumpkins at this time are very welcome, and pumpkin Yuanzi is one of them.

Pumpkin is rich in zinc, which participates in the synthesis of nucleic acid and protein in the human body. It is an inherent component of adrenal cortex hormone and an important substance for human growth and development.

Osmanthus fragrans has a fragrant smell, has the effect of reducing phlegm and relieving cough, and relieving stomach upset. "

Ingredients

Milk Sweet-scented Osmanthus Pumpkin Balls---the Sweetness of Autumn

1. Get all the materials ready.

2. Wash the pumpkin, cut off the skin, and cut into thin slices.

3. Put it in a microwave oven on medium-high heat for 5 minutes, take it out, and press it into pumpkin puree while it is still hot.

4. Add glutinous rice flour in portions.

5. Knead into a smooth, moderately hard pumpkin dough, cover with plastic wrap, and let stand for 20 minutes.

6. Take it out and knead it into a long strip.

7. Then cut into several equal parts.

8. Roll into small pumpkin balls.

9. Pour an appropriate amount of water into the pot and bring it to a boil over high heat.

10. Add the kneaded pumpkin balls and cook until they float.

11. Scoop out the pumpkin balls and set aside.

12. Pour milk in the pot after washing.

13. Add water starch, stir constantly, cook on medium-low heat until slightly boiled.

14. Pour the pumpkin balls.

15. Sprinkle the sweet-scented osmanthus.

16. Just stir gently.

17. Pumpkin balls with milk are more fragrant and smooth.

18. Golden yellow, very attractive.

19. Eat it, a mouthful of sweet-scented osmanthus.

Tips:
1. The pressed pumpkin puree should be added in stages depending on the water absorption of the glutinous rice flour.

2. If you like a sweeter taste, you can add an appropriate amount of sugar when rubbing the glutinous rice flour.