Creamy Pumpkin Mooncake
Ingredients
- Cooked pumpkin 300g
- Glutinous rice flour 140g
- Rice flour 40g
- Light cream 30g
- Fine sugar 30g
- Stuffing Appropriate amount
Steps
1. Peel and seed the pumpkin, wash and cut into cubes and steam until cooked
2. Beat into puree
3. First add a small amount of light cream and sugar and mix well. Check the water absorption rate of the flour later and then slowly add an appropriate amount
4. Pour in glutinous rice flour and sticky rice flour
5. Knead into a relatively smooth dough, not too wet or it will not be easy to carve into molds
6. Take 40 grams of pumpkin dough
7. The filling is made from 15 grams of white lotus paste and kneaded into a ball
8. Wrap the fillings
9. Close and round the mouth
10. Use a 50g mooncake mold, sprinkle some dry powder into the mold first
11. Roll the prepared embryos in dry powder
12. Stuff it into the mold
13. Put upside down on oil paper for easy movement
14. Gently remove the mold and complete the rest of the production
15. Spaced in the steamer
16. Steam in a pot with cold water over medium heat for about 15 minutes
17. Take it out after it cools down, it won’t stick to your hands
18. Beautiful
Tips
- The whipping cream can be replaced with milk. If the pumpkin is moist enough, there is no need to add milk
- The amount of sugar can also be added according to your own preferences
- The fillings inside are all optional. You can choose from bean paste, purple sweet potato, sweet bean and lotus paste. If there is too much filling, you should reduce the amount of dough appropriately. Quantity
- If there is no rice flour, use cornstarch instead
