Milky Pumpkin

Pumpkin 150g	Glutinous rice flour 130g
flour 100g	Condensed milk 5 teaspoons
Small pepper handle 12 pieces

How to make milky pumpkin

Step 1

Pour 500ml of water into the rice cooker, put it on the steamer, wash the pumpkin pieces and cut them into two pieces, put it in the pot and start steaming, and turn it off after 15 minutes.Fire~

Step 2

Put the steamed pumpkin directly into the plate and press it evenly with a spoon~

Step 3

Use chopsticks to carefully and easily pick out the pumpkin skin, then press down the pumpkin puree with a spoon~

Step 4

Add 5 teaspoons of condensed milk and stir evenly with pumpkin puree~

Step 5

Mix the flour and glutinous rice flour evenly, then pour in the pumpkin puree and stir evenly~

Step 6

Stir clockwise to form a uniform pumpkin puree, then place it in the refrigerator for 10 minutes so that it does not stick to your hands when wrapping~

Step 7

Take out the refrigerated pumpkin puree, stick a little glutinous rice flour on your palms, and start kneading the pumpkin balls like glutinous rice balls~

Step 8

Knead into small balls, put them in a lightly oiled steamer, and place them with gaps~

Step 9

Use the handle of a spoon to gently press the pumpkin patterns one by one. The force should be light and even~

Step 10

Press it down, does it look real? Beautiful, right?

Step 11

Remove the small pepper handles and wash them, then gently insert them into the small pumpkins one by one ~ steam over high heat for 10 minutes ~

Step 12

The steamed pumpkin is crystal clear, very beautiful and very real~

Step 13

Wash the porcelain plate, pick two fresh lotus leaves, wash them and spread them on it ~

Step 14

Use a spoon to gently lift out the small pumpkin, place it on the lotus leaf, and then add loofah vines and plumeria blossoms for decoration~

Step 15

Pumpkin harvest is here! Beautiful, right?

Step 16

So mini, so cute~ Super low-sugar, slightly sweet, chewy little pumpkins, one bite, eat it quickly~ Creamy pumpkin cooking tips