1. Keep powdered raw materials for later use.

2. Pumpkin and bean paste for later use (cook the bean paste yourself and freeze it in the refrigerator).

3. Add boiling water to the noodles, knead into dough and set aside. (Face to water ratio 2:1)

4. Peel the pumpkin, wash and cut into pieces.

5. After steaming, mash into puree (it is best to sift it, it will be more delicate).

6. Add pumpkin puree to glutinous rice flour.

7. After stirring into small pieces, add the clear dough, sugar water, and a small amount of oil, and knead it into pumpkin dough.

8. Knead the bean paste into small balls of even size.

9. Take a small piece of pumpkin dough, press it into a round piece, and put a bean paste ball in the middle.

10. Close the mouth carefully.

11. Close the mouth and round it.

12. Place the prepared glutinous rice cakes on oil paper.

13. Steam over high heat for 6-7 minutes. You can lift the lid to let air out in the middle to prevent moisture from dripping onto the surface of the dough and collapsing.

14. After taking it out of the pot, immediately coat it with a layer of coconut while it is still hot.

15. Plate and serve.