Name of the dish: coconut and diced pumpkin
Ingredients: pumpkin 250g, pure milk 200g, corn starch 35g, sugar 30g, coconut milk.
Cooking steps:
1. First, we need to prepare all the above ingredients. Wash the pumpkin and cut it into thin slices. Put it in a pot and steam it in cold water for about 30 minutes.
2. Take the pumpkin out of the pot and grind it into mud with a spoon.
3. Put the pure milk and sugar into the pumpkin puree and stir well, then sieve the corn starch into the pumpkin puree and stir well and put it into a non-stick pan.
At this time, we need to turn on the small fire in the pot and stir it slowly clockwise.
5. After stirring, we prepare a fresh-keeping box, and brush a layer of edible oil or butter on the fresh-keeping box to facilitate demoulding.
6. Pour the pumpkin sauce into the fresh-keeping box, let it cool, cover it, and then put it in the refrigerator for more than 2 hours. You can cook it at night and eat it the next day.
7. After freezing, we need to take it out gently and cut it into small squares with a knife for later use.
8. We need to pour the coconut into the plate in advance, and then put the diced pumpkin on the plate and wrap it evenly around it.
9 drink with afternoon tea or American coffee.
Tips:
1. Because pumpkin is sweet, a small amount of sugar is added to this coconut pumpkin diced today. Can be prepared according to personal taste, add some condensed milk.
2. Besides pumpkin, we can also make it with purple potato, taro, milk and other ingredients, which will be as mellow and easy to digest.
3. Pumpkin is an alkaline food, which contains almost no purine, and gout patients can eat it often. Pumpkin is rich in vitamin C and amino acids, which can accelerate the repair of skin. Therefore, pumpkin is a very healthy food, and it is easy to preserve in autumn. Friends who like to eat can make it quickly.