1. Pumpkin peeled, seeded and thinly sliced
2. Cover with plastic wrap and steam until soft, about 15 minutes after the steaming.
3. After steaming, control the excess water and pound it into a puree. Add glutinous rice flour, corn starch and all-gluten starch. The above mentioned is not a fixed amount, because the water content of pumpkin is different, adjust the amount according to the actual situation. The three kinds of flour are according to 3: The ratio of 1:1 is fine.
4. After making up, knead into a dough, don’t stick to your hands,
5. Divide the dough into several small doses, each about 35 grams.
6. Flatten after rounding
7. Red bean paste is divided into 15 grams each, rounded and wrapped in pumpkin skin.
8. Pack all and spare
9. Then wrap in dry glutinous rice flour and roll into an oval shape.
10. Put it into a 50g moon cake mold and press it out. The dry glutinous rice flour should be coated more to make it easier to demould.
11. Cover with greased paper to prevent sticking, and cook on cold water, 10 minutes after SAIC, remove the heat before taking it, otherwise it will stick to your hands.
12. Finished picture
13. Finished picture
