There are also some requirements for the ratio of glutinous rice flour to pumpkin, which is about 1: 1.5, glutinous rice flour is 1, and the ratio of pumpkin is 1.5, so the pumpkin mashed potato made by that percentage is the most delicious, especially delicate and delicious, and it is a very delicious leisure snack.
The specific method about it is as follows: prepare food pumpkin180g, glutinous rice flour150g, dried flour 30g, a small amount of shredded coconut, appropriate red bean paste and salad oil 15mL. Peel the pumpkin, cut it into cubes, and steam it in the pot. Remove the steamed diced pumpkin (there will be some water in the dish when steaming, so throw it away) and gently press it into pumpkin puree. Add glutinous rice flour, cornstarch and salad oil, knead to produce a smooth batter, peel the pumpkin, cut it into cubes, and steam it in a pot. Divide the pumpkin batter into 20g portions and the bean paste into 20g portions 15g. Take a portion of pumpkin batter, knead it round, squeeze it flat, wrap it in bean paste, and knead it round at the edge. Into a steamer with a steamer cloth. Steam in a pot, and it will take 10 minutes after the water boils. After cooking, roll a layer of coconut silk on the surface while it is hot to start.
It is also necessary to pay attention to its cooking skills: adding powdered raw materials can keep the appearance of hemp potatoes after steaming and will not collapse. If you don't have it at home, you don't have to use it. Just change the amount of powdered raw materials into glutinous rice flour. This potato should be eaten hot, soft and waxy and refreshing. After thorough heat dissipation, the taste will be greatly affected, so if you eat leftovers once, you should steam them again and take them next time. If there is no steamer cloth at home, you can put Chinese cabbage leaves or carrot slices under the hemp potato, which can also have anti-sticking effect.