1. Cut the pumpkin into pieces and steam for 10 minutes after boiling the water.
2. At this time, use a scale to weigh out the fillings, each of which is 10 grams.
3. After the pumpkin is crushed with a spatula, add a little condensed milk to enhance the flavor.
4. Put glutinous rice flour in batches and mix them into a dough. The standard is subject to non-sticky hands.
5. Divide the combined dough into small doughs of 20 grams each.
6. Flatten a dough and wrap the filling like a bun.
7. The steps for purple sweet potato dough are the same as for pumpkin.
8. After everything is done, let the pan under cold water and steam for 15 minutes after the water is boiled.
9. When cooked, roll the glutinous rice ball into Yerong while it is hot. It won't stick when it's a little cold. I cooked it halfway and steamed it for a while, then it sticks again.
10. The sweet and soft glutinous rice cake is ready. I feel that the noodles are still softer and delicious.
