Coconut Pumpkin White Jade Roll

【Pumpkin Mousse】	Beibei Pumpkin Puree 100g
Condensed milk 15g	Fine sugar 10g
Milk 20-30g	Light cream 150g
【Coconut Glutinous Rice Skin】	Glutinous rice flour 70g
Chengmian 15g	Fine sugar 30g
Coconut milk 60g	Milk 80g
Unsalted butter 8g	Cooked glutinous rice flour
Chiffon cake embryo 2 pieces

How to make coconut pumpkin white jade rolls

Step 1

[Pumpkin Mousse] Cut the Beibei pumpkin into halves, remove the seeds, put it into a SAIC steamer and steam it for 15-20 minutes until you can easily insert chopsticks. · You can also use seasonal taro, purple potato, and sweet potato instead of baby pumpkin

Step 2

Peel the steamed Beibei pumpkin and crush it with a fork. Add 20-30g of milk and stir until smooth.

Step 3

Then add 10g of fine sugar and 15g of condensed milk, mix well, and refrigerate for later use. · If you like a delicate taste, you can sift the pumpkin puree once

Step 4

Take a water-free and oil-free cooking bowl, pour 150g of whipping cream, and use an electric mixer to whip the cream at medium-low speed until obvious lines appear.

Step 5

Add Beibei pumpkin puree and mix well, put it into a piping bag and set aside.

Step 6

[Coconut Flavored Glutinous Rice Skin] Add 70g glutinous rice flour, 15g noodles, and 30g fine sugar to the cooking bowl, mix well, then pour in 60g coconut milk, 80g milk, and 8g melted unsalted butter/flavorless cooking oil and mix smoothly.

Step 7

Pour the mixed batter through a sieve into a shallow plate, cover with plastic wrap or gauze, and steam in a SAIC steamer for 20-25 minutes. · Halfway through the steaming process, take it out and stir evenly, then put it back into the steamer to steam. This will allow the glutinous rice paste to be fully heated and steamed.

Step 8

Take out the steamed glutinous rice balls while they are hot, dip your hands in a little cooking oil or unsalted butter and knead them evenly, wrap them in plastic wrap and let them cool for 30-40 minutes.

Step 9

Pour an appropriate amount of cooked glutinous rice flour into a non-stick pan, stir-fry over medium-low heat until it turns slightly brown, about 5-8 minutes. Stir-fry until you can smell the fragrant glutinous rice smell, then take it out and let it cool for later use.

Step 10

Sprinkle an appropriate amount of hand flour on the kneading surface, put in the cooled glutinous rice dough, and roll it out until it is 3-5mm thick. When rolling out the glutinous rice skin, you need to move the dipping powder while rolling to prevent the glutinous rice skin from sticking to the kneading surface.

Step 11

Then use a scraper to cut into a rectangular shape that fits the mold.

Step 12

You can buy the cake directly from the market, cut it into suitable thick slices and then assemble it.

Step 13

[Assembly] Take a long cake mold, put in the rolled glutinous rice skin, then put in a piece of cut cake embryo, and put 2-3cm thick pumpkin cream on it Cover with another cake embryo, flatten it gently, fold the glutinous rice skin, trim the excess with clean scissors, and finally cover with plastic wrap

Step 14

Freeze for 20 minutes or refrigerate for 40 minutes to set, then cut into small pieces and serve

Step 15

If you don’t have a cake mold at home, you can use a small bowl to make a daifuku shape, roll a ball of glutinous rice skin into a round thin slice

Step 16

Put the glutinous rice skin into a small bowl, pipe in pumpkin cream one by one, put small pieces of cake on top, then pipe in cream, and finally tighten the glutinous rice skin. Cooking Tips for Coconut Pumpkin White Jade Rolls

1. When sweet potato and taro are released in a while, you can also use taro or sweet potato puree instead of pumpkin, which is equivalent to unlocking multiple flavors at once. 2. In order to shape it into a square shape, I used a pound cake mold at home. You can also try using a narrower lunch box, or use a small seasoning bowl at home to wrap a pack and it will look like Dafu.