Pumpkin Glutinous Rice Cake
1.
Wash the pumpkin and slice it.
2.
Steam it in a pot, and control the water when it is slightly cooler.
3.
Take 200 grams of pumpkin puree, add 40 grams of orange powder, 200 grams of glutinous rice flour, and 20 grams of corn oil (the pumpkin puree has a lot of moisture, so no additional water is needed).
4.
Knead into dough.
5.
Cover with plastic wrap and steam in a steamer for 30 minutes after the water is boiled.
6.
take out.
7.
While it's hot (when it's not hot), put on disposable gloves (anti-stick) and divide the pumpkin dough into 20 grams each.
8.
Put 50 grams of minced coconut in a container and set aside.
9.
Take a portion of pumpkin dough, flatten it, and pack it with red bean paste (10 grams each).
For the making of red bean paste, please see: http://www.meishij.net/zuofa/mianbaojizuohongdousha.html
10.
Close your mouth and rub it round.
11.
Put the pumpkin glutinous rice cake with fillings into the container of coconut paste, and roll a layer of coconut paste on the surface.
12.
take out.
13.
Finished picture.
14.
Finished picture.
Tips:
1. The glutinous rice cakes taste best when eaten hot.
2. Orange powder is added to the material to make the shape of glutinous rice cakes more perfect. If you don't have it, you don't need to add it, just replace the glutinous rice flour with the same amount of glutinous rice flour in the ingredients.
3. The filling can also be replaced with mango, papaya and other fruits.
4. The steamed glutinous rice cake should be covered with plastic wrap throughout the operation to prevent the dough from drying out.
5. As the water content of pumpkin is different, please adjust the adding amount by yourself.
