I'd like to share with you a soft and glutinous snack. The color is bright, the skin is round and rolling, soft and glutinous, and the filling is sweet and smooth. When you take a bite, the faint coconut fragrance melts in your mouth, and the more you chew it, the more delicious it is.

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 it 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 then 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 doses 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 figure.

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

Step 10: After all the packages are wrapped, put them in a steaming tray, as shown in the figure.

Step 11: put the steaming tray into a steamer or steamer, steam for 10 minutes after aeration until it is mature.

Step 12: After steaming, take it out and wrap it with a layer of coconut while it is hot.

Step 13: Get on the table and start.

Say a few more words

1, coconut milk is 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, bean paste I use ready-made, parents can also make some at home, the method is very simple, add sugar to the beans and cook them, then drain the water and crush them.

3, according to the size of the glutinous rice paste, appropriately extend or shorten the steaming time, and steam it.

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, and then knead it evenly and smoothly to continue filling.

The second course: pumpkin bacon rice

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

Specific production method

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

Step 2: Peel and 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, and then pour the right amount of water for later use. (the amount of water is just 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 pot for 30 seconds.

Step 5: Stir-fry the pumpkin pieces evenly in the pot, then add 1 spoon of 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 braised, take it out and sprinkle a little chopped chives to start.

Ninth road: pumpkin wine makes dumplings.

When the family saw the pumpkin round, they jokingly said that it was like egg yolk, round and yellow, which was particularly pleasing. Paired with red dates, medlar and fermented grains, it has rich and beautiful colors and sweet and delicious taste. After a bowl, I feel warm all over.

Specific production method

Step 1: Prepare the ingredients. 200g of pumpkin, glutinous rice flour 1 50g, a little red dates, medlar1teaspoon, a bowl of wine, and a proper amount of rock sugar. Peel the pumpkin, peel it and slice it.

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 then cool it for later use.

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

Step 5: Knead into smooth glutinous rice dough.

Step 6: Divide the glutinous rice dough into small doses, and then 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 rubbed 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: Bring it out and start while it's hot.

Say a few more words

1, you can change the pumpkin into sweet potato, and the taste is just as good.

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

3, the wine is not suitable for cooking for too long, and it can be put at last.

4. If you like to eat a bit 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

Share with you a different kind of pumpkin pie, which is very time-saving. It can be cooked in ten minutes. You don't have to knead the dough and get your hands dirty. You can pan-fry the batter after mixing it.

The baked cake is soft even if it is cold, and there is a faint pumpkin fragrance, and the color is golden and attractive. In short, it is both 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 appropriate amount of chives.

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

Step 3: Put shredded pumpkin into a 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 chives, 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 dry, you can add a little water appropriately.

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

Step 7: I usually have a message from a relative saying that I don't know when to turn it over. So, this time, I specially took a picture for everyone to take a look at. When the bread is like this, the surface has solidified and the edge is slightly burnt, you can turn it 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 your left hand, which will make it easier and it will not be easy to break the cake.

Step 8: After the cake is turned over, continue to heat it on low heat until both sides are golden and mature, and then it can be taken out.

Step 9: Cut it into small pieces and serve it.