1. Add glutinous rice flour, add sugar and appropriate amount of water to soften the dough (wet and dry does not matter if steamed is almost the same), then spread it in a wide oiled bowl and steam it on the pot for about 10 minutes.
2. Take advantage of this gap, put an appropriate amount of soy flour in the pot and fry on low heat and set aside
3. Steamed glutinous rice balls are not easy to handle, so wait to cool before using
4. Prepare a piece of oily paper, a rolling pin wrapped in plastic wrap or a plastic bag, and roll the glutinous rice into a rectangular shape of uniform thickness.
5. Spread the fillings evenly. My leftover mung bean paste is not enough, so I prepared a sweet potato filling temporarily.
6. Just roll up the front like nigiri sushi and wrap some soybean flour on it.
7. Cut the finished product into the size you like and you can eat it 😝
8. You can eat a few of the finished products in a while...🙄🙄
9. The finished product is the pumpkin stuffing made before. The surface of the pumpkin filling is wrapped in coconut paste. In fact, it is faster and more delicious. Anyway, it is a reasonable practice.
Tips:1 Grease paper can also be replaced with plastic wrap. Anyway, it is anti-sticky
2 Pumpkin puree and sweet potato puree are all steamed while hot, add some sugar and too much water, then stir fry or mix some flour: milk powder or something will do.
3 I don’t like to eat sugar, so I don’t like it.
