Thai Rice Pumpkin Gu

Name: Thai Rice Pumpkin Gu
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs small pumpkin; 40g Thai sticky rice; 4 pieces Small sausage; 1 short section carrot; 1 small piece potato; 30g corn; Some salt; A few drops sesame oil; 1 teaspoon June Fresh Soy Sauce; 2 tablets ginger; 2 cloves garlic

by Seven nine stars

4.9 (1)

Favorite

3

Difficulty

Easy

Time

20m

Serving

2

I went to the supermarket with my mother last night and bought two small pumpkins. I have eaten it once before, and it's sweet and crispy. I stuffed some Thai glutinous rice in it this morning, steamed it in a pressure cooker, and it was delicious for breakfast. "

Thai Rice Pumpkin Gu

1. Prepare all the materials. The corn forgot to shoot.

2. Soak Thai glutinous rice overnight, it will be easier to steam.

3. Slice ginger and garlic and soak in boiling water for 20 minutes.

4. Wash corn and set aside.

5. Cut carrots, potatoes and sausage into small particles.

6. Put corn, potato diced, carrot diced, and sausage diced into the glutinous rice. Pour in a few drops of sesame oil and sprinkle in an appropriate amount of salt.

7. Pour in about 1 teaspoon of fresh soy sauce.

8. Pour the ginger and garlic water into the mixed materials, remove the ginger and garlic and mix them evenly. Marinate for 10 minutes.

9. Wash the small pumpkin, cut off the top 1/3, and hollow out the pumpkin seeds.

10. Spoon the marinated glutinous rice mixture into the pumpkin, press tightly, and 8 minutes full.

11. Put the pumpkin and pumpkin lid in an electric pressure cooker and steam for 18 minutes.

Tips:
The stuffed material can be replaced with your favorite food.
Thai glutinous rice is slightly thicker than usual rice. Is it as sticky as ordinary glutinous rice? It tastes great when it is steamed.