1. Cut the pumpkin into thin slices and steam it in a pot, about 10 minutes.
2. The steamed pumpkin is pureed with a spoon and sieved for later use
3. Mix glutinous rice flour, sticky rice flour, noodles, condensed milk, corn oil and fine sugar, and stir into a large block
4. Pour the pumpkin puree into the ingredients in step 3, continue to stir evenly, and then knead it into a ball by hand
5. Cover the kneaded pumpkin dough with plastic wrap and let it rest for 30 minutes
6. The awake pumpkin dough is about 300 grams, divided into 10 equal parts, 30 grams each; red bean paste is divided into 10 parts, 20 grams each
7. Each small pumpkin ball is rounded and flattened, and wrapped with bean paste filling (the pumpkin ball is a bit dry when it is made, so the edges of the dough are a bit cracked, you can add some water to knead as appropriate)
8. The wrapped dough can be kneaded into rounds with the help of plastic wrap
9. Spread a layer of cooked glutinous rice flour on the wrapped dough to prevent sticking, and sprinkle some glutinous rice flour on the moon cake mold industry
10. Put the dough into the mold and press it into shape, use a brush to remove the excess cooked glutinous rice flour
11. The steamer is waterproof, put greaseproof paper on it, and put the finished pumpkin mooncakes in the pot
12. Cover the pot and steam for 15 minutes to cook
13. The steamed pumpkin and red bean mooncakes are ready to be used after they are put on a plate. The color is very beautiful
Tips:1. Sprinkle some cooked glutinous rice flour on the finished pumpkin dough and mold to prevent sticking;
2. The steamed moon cake is eaten while it is hot at the end. The taste is the best at this time, and it will be harder when it is cold.
