1. Steamed pumpkin for later use.

2. Prepare three eggs; Separating protein from egg white; Beat the egg white, beat the egg white into dense foam, and beat the egg yolk liquid; Add milk powder and a little water to the egg yolk liquid and stir well.

3. Add steamed pumpkin (peeled)

4. It is best to beat the egg yolk liquid more finely with a blender, because the pumpkin is put in, and the hand stirring is not fine enough.

5. Add the whipped cream into the egg yolk pumpkin liquid for three times.

6, turn up and down with a spoon or scraper, don't stir, be sure to turn! Pour into the preheated rice cooker and preheat the rice cooker for five minutes.

7. The rice cooker can turn on the cake mode or the cooking mode. After cooking, the pumpkin and milk taste very strong, and the mousse tastes good!