Practice: 1, add 200 grams of glutinous rice flour, 30 grams of glutinous rice flour, 20 grams of starch, and 30 grams of white sugar to the bowl, and then add 250 grams of clear water in batches after stirring evenly, and mix while adding, and then mix into fine and smooth paste. 2. Then pour it into a glass bowl, cover the hole with a fresh-keeping bag, and then put it into the pot. 3. Let's prepare an old pumpkin together, remove seeds, peel it and cut it into pieces. After putting it on the plate, cover the fresh-keeping bag and stick holes to prevent too much water vapor. 4. Then steam it with glutinous rice paste in water. The wax gourd will be cooked faster, and it will be cooked in 10 minutes. Take it out first, or steam the glutinous rice paste again15 minutes. 5. Then we can pour the steamed wax gourd into a bowl, add 20g condensed milk and10g white sugar while it is hot, and grind it into fine pumpkin puree with a plug. 6. This pumpkin puree is still relatively thin. Because the water content is relatively sufficient, if it is not too thin, you can use dice to filter the water inside the melon, then put the pumpkin puree into the flower mounting mouth, and put it in the refrigerator for a while before sealing the bag tightly.
7. At this moment, the glutinous rice paste in the pot is also steamed. After taking it out, add 20 grams of lubricating oil while it is hot, stir it with a shovel, and let the butter cool slightly before melting. 8. When it is not too hot, take it out and move it to the cutting board, and then start rubbing it. It is suggested to wear gloves to prevent sticking, and it will be fine after rubbing. 9. At this moment, the batter is not touched, and it is divided into three parts first. 10, then take out a copy and knead it into strips, and finally squeeze it flat by hand and grind it into a total width of about 5 cm. If it is narrow, then press the upper sides thinner by hand, like this. 1 1, now take out the pumpkin puree, cut a hole in the pasting mouth, press it in the middle of the batter, then pre-mold the two sides to wrap the pumpkin puree, knead it and tidy it up slightly. 12, sprinkle a layer of soybean flour on the surface, roll it evenly, and cut it into small strips when drinking, and the pumpkin glutinous rice cake is finished.
Tip: 1, adding glutinous rice flour to glutinous rice flour can make the taste not sticky, and adding starch can make the taste q-elastic.
2. Pumpkin paste as dumpling stuffing is still relatively thin. You don't like this taste. You can add 1 sweet potato and steam it together.
3. If you don't have soy flour at home, you can use shredded coconut to replace it. It tastes like a pumpkin glutinous rice cake with a clear coconut flavor.