I want to share a soft and waxy snack with you. Bright color, round skin, soft glutinous, sweet and smooth filling. Take a bite, the faint coconut fragrance melts in your mouth, and the more you chew, the more fragrant it becomes.

Specific production method

Step 1: Prepare the ingredients. 300 grams of glutinous rice flour, 200 grams of pumpkin, appropriate amount of red bean paste and appropriate amount of coconut.

Step 2: Peel the pumpkin, remove the pulp and cut into pieces.

Step 3: put the pumpkin in a steamer and steam it until it can be easily pierced with chopsticks.

Step 4: Roll the steamed pumpkin into mud with a small spoon and let it cool for later use.

Step 5: Put the pumpkin puree into the glutinous rice noodle basin.

Step 6: Knead into smooth dough.

Step 7: Knead the dough into long strips, and then cut it into small pieces of uniform size.

Step 8: Take a small dough, knead it evenly and flatten it. Then put a little bean paste in the middle, as shown in the picture.

Step 9: Close the dough and knead it into a ball.

Step 10: After wrapping all the bags, put them in a steaming tray, as shown in the figure.

Step 11: put the steaming tray into a steamer or steamer, and steam for about 10 minute after ventilation until it is mature.

Step 12: Take it out after steaming and wrap it with a layer of coconut while it is hot.

Step 13: Go to the table and start.

Say a few more words

1, coconuts are generally sold in some big supermarkets. If you can't find it, you can consider online shopping. The price is not expensive, a few dollars a pack.

2. I use ready-made bean paste. Parents can also make some at home. The method is very simple. Cook the beans with sugar, then drain and crush them.

3. According to the size of the glutinous rice paste, the steaming time is appropriately extended or shortened, and it can be steamed.

4. Previously, some parents reported that glutinous rice dough is not easy to form, and it will break when it is rubbed. This is because there is less water in the dough and the dough is dry. In this case, add less water to the dough, then knead it evenly and smoothly, and continue filling.

Second course: pumpkin and bacon rice

Pumpkin and bacon, two seemingly unrelated ingredients, are a rare fragrance when paired together. After it is done, the pumpkin retains its original sweetness and softness, adding a little more meat flavor. Bacon is no longer greasy, but becomes sweet and delicious. Rice absorbs the sweetness of pumpkin and the fat of bacon, and becomes full of particles. The more you chew, the better it tastes.

Specific production method

Step 1: Prepare the ingredients. 400 grams of rice, 400 grams of pumpkin, 5 slices of bacon, and appropriate amount of leek.

Step 2: Peel the pumpkin, then cut it into small pieces and slice the bacon for later use.

Step 3: Wash the rice and put it into the rice cooker, then pour in the right amount of water for later use. (The amount of water is only the amount of braised rice at ordinary times. )

Step 4: Pour a little oil into the pot. When the oil is hot, stir-fry the bacon in the pan for 30 seconds.

Step 5: stir-fry the pumpkin pieces evenly in the pot, then add 1 tablespoon salt to taste, stir-fry evenly again and turn off the heat. No other seasoning, just a spoonful of salt. )

Step 6: Pour the fried pumpkin and bacon into the rice cooker, and then select the stew function.

Step 7: After the rice is stewed, take it out and sprinkle a little chopped green onion to start.

Ninth: Pumpkin wine bag jiaozi.

When the family saw that the pumpkin was round, they joked that it was round and yellow like egg yolk, which was particularly pleasing. With red dates, medlar and fermented grains, it is rich and beautiful in color and tastes sweet and delicious. I feel warm after a bowl.

Specific production method

Step 1: Prepare the ingredients. 200g pumpkin, glutinous rice flour 1 50g, a little red dates, a small handful of medlar/kloc-0, a bowl of fermented wine, and a proper amount of rock sugar. Peel, peel and slice the pumpkin.

Step 2: put the pumpkin in a steamer and steam until soft and rotten.

Step 3: Take out the steamed pumpkin, crush it with a spoon and let it cool for later use.

Step 4: Put the pumpkin puree into glutinous rice flour and stir evenly.

Step 5: Knead into smooth glutinous rice dough.

Step 6: Divide the glutinous rice dough into small portions and knead them into small balls, as shown in the figure.

Step 7: Pour a proper amount of water into the pot, then add rock sugar and red dates to boil.

Step 8: Put the kneaded pumpkin balls into the pot and cook until they float.

Step 9: Boil the wine in the pot.

Step 10: Put the Lycium barbarum into the pot and stir well, then turn off the fire.

Step 11: Take it out and start while it's hot.

Say a few more words

1, you can change pumpkin into sweet potato, and it tastes just as good.

2, the amount of sugar according to your own taste.

3, wine should not be cooked for too long, and finally put it.

4. If you like to eat a little sticky, you can also add some water starch at the end and mix well. After boiling again, the whole pot of soup will become particularly thick.

The third way: pumpkin breakfast cake

It's very time-saving to share a different pumpkin pie with you. It will be ready in ten minutes. You don't have to knead dough or get your hands dirty. Stir the batter and fry it in a pan.

The baked cake is soft even if it is cold, and it has a faint pumpkin fragrance, and its color is golden and attractive. In short, it is convenient and delicious. It is also especially suitable for making breakfast cakes.

Specific production method

Step 1: Prepare the ingredients. Half a pumpkin, 300 grams of common flour, 2 eggs, and a proper amount of leeks.

Step 2: Peel the pumpkin, remove the pulp and knead it into filaments, as shown in the figure. If the silk is too long, it needs to be cut several times with a knife.

Step 3: Put shredded pumpkin into the pot, then sprinkle with a spoonful of salt, mix well and marinate for 5 minutes.

Step 4: After the shredded pumpkin is slightly softened, add flour, eggs and chopped leeks, as shown in the figure.

Step 5, mix the flour and pumpkin well, as shown in the figure, and stir them into a batter that can just flow. When stirring, if the batter feels very dry, you can add a little water appropriately.

Step 6: Start baking. Heat the pan with a small torch, then apply a little oil, then pour the prepared batter into the pan and spread it out quickly, as shown in the figure.

Step 7: Generally, some relatives will leave a message saying that they don't know when to turn it over. So, this time, I specially took a photo for everyone to see. When the bread is like this, the surface has solidified and the edge is slightly burnt, it can be turned over. When turning over, if the cake is too big for a shovel to turn over, you can take a shovel in your right hand and a shovel in your left hand, which will be easier and less likely to break the cake.

Step 8: after turning the cake over, continue to heat it on low heat until both sides are golden and cooked, and then take it out.

Step 9: Cut into small pieces and serve.