1. Buy the whole small pumpkin (about 500g) from the supermarket, wash and peel, cut into small pieces, and steam thoroughly in a steamer
2. Mash the ripe pumpkin into a paste and squeeze it through the net continuously, and drain the water (note that the water in the pumpkin paste must be drained as much as possible, otherwise it will be too thin and it will not form a lump)
3. Mix the drained pumpkin paste, flour, and glutinous rice flour and knead. The amount of flour and glutinous rice flour should be determined according to the total amount of pumpkin paste and humidity. I use a large soup spoon and a spoonful to slowly add and knead it until it forms a dough and does not touch my hands. (Note that the ratio of flour and glutinous rice flour is 1:1, I added 5 spoons of flour and 5 spoons of glutinous rice flour in the whole process)
4. In order to make the steamed pumpkin pie full of aroma, after the dough was formed, I added 25 grams of butter softened at room temperature and a small amount of powdered sugar, and continued to knead it for 10 minutes until the butter was completely absorbed by the dough.
5. Knead the prepared red bean + coconut paste filling into a ball and divide it into about 10 grams each. (The red bean paste filling is also homemade. The preparation method is the same as in my recipe "Homemade Mung Bean Cake", except that the mung beans are changed to red beans and this time I added more coconut.)
6. Divide the dough into about 30 grams each and knead it into a circle, press a hole in the middle to put the filling and knead it into a circle
7. Use a moon cake mold to press the dough into a moon cake shape and put it in a steamer to steam for 30 minutes (you can squeeze the dough directly without a mold)
8. It's out of the pot, the coconut fragrance is overflowing, and it is chewy~~~Wow haha~~~
Tips:1. Pumpkin paste must be drained
2. The ratio of flour and glutinous rice flour is 1:1
