Pumpkin red bean glutinous rice cake
Beibei Pumpkin 1/3 | Milk 80ml |
White sugar 20g | Glutinous rice flour 120g |
Stuffing: | Bean paste filling Appropriate amount |
Step 1
One Beibei pumpkin is steamed. This Beibei pumpkin is larger, about 1 pound each. We steam it for 20 minutes. Just use 1/3.Step 2
Steamed Beibei pumpkin, peeled, pulped and cut into pieces. Is this pumpkin old? There are so many seeds. I remember the first time I ate Beibei. No wonder it tasted much better than this one. It seems that you can’t buy particularly authentic Beibei pumpkin now.Step 3
Put the pumpkin cut into pieces into a food processor, add milk and sugar, and mix well. If you use a large pumpkin, it will be very moist and no milk will be needed.Step 4
The amount of sugar can be increased or decreasedStep 5
Pour the stirred pumpkin puree into a large bowl or basin. The stirred pumpkin puree should be smooth, not very wet, and slightly sticky.Step 6
Add glutinous rice flour and mix well. If it does not form a ball or the dough is too wet, continue adding glutinous rice flour.Step 7
We knead the dough into such a way that it will not be dry, hard, or out of shape. If the dough is too hard, it will be hard when fried, and if it is too soft, it will not form. Its softness and hardness are a bit like children's clay.Step 8
Roll the bean paste filling into a ball, and roll the pumpkin dough into a ball, a little smaller than a table tennis ball.Step 9
Just wrap it up, it is very easy to pinch and there is no interface.Step 10
Put it in a steamer and steam for 20 minutes. If using a steamer, steam for 18 minutes.Step 11
After it comes out of the oven, while the surface is still a little moist, we quickly roll it in the coconut. Just place the code plate with wolfberry or other decorations.Step 12
If you like it, give it a try Recipe for cooking pumpkin and red bean glutinous rice cakes