Pumpkin 400 ~ 450g and glutinous rice flour 150 ~ 200g were not carefully weighed. A pack of 350g only used as much as the rest of the picture, so I didn't put the right amount of sugar. It is healthier to use the sweetness of pumpkin itself. I used a bowl of coconut milk when I ate it, and the oil was also suitable.

Practice editing

Exercise 1

1. Peel the pumpkin and steam it. I will mash it with a blender and press it with a spoon.

2. Pour the hot ginger pumpkin sauce into glutinous rice flour, add peanut oil, and stir the dough evenly until it doesn't stick to hands or pots.

3. Divide the dough into two halves and steam the half in the pot for 15 minutes.

4. Mix the cooked dough with the other half while it is hot, and divide it into small dough with even size, and put some oil on the small dough.

5, put some oil on the plate, put it on the small dough, steam for ten minutes, and take it out.

6. Wrap the coconut while it is hot and you can eat it.

Exercise 2

Ingredients: glutinous rice flour 60g, pumpkin 65g, dry powder 20g, boiled water 10g, sugar 15g, appropriate amount of coconut milk, a few drops of vegetable oil and appropriate amount of mung bean paste.

Exercise:

1, prepare materials.

2. Open the flour with boiling water and knead it into smooth dough.

3. Slice the pumpkin and steam it in the pot.

4. Mash the pumpkin puree while it is hot, pour the glutinous rice flour into the pumpkin puree and knead it into dough.

5. Add the dough to the pumpkin dumplings and knead it into candied dough.

6. Squeeze a small piece, flatten it, dilute it and wrap it in bean paste.

7, convergent, roll open

8. Put the prepared bean paste glutinous rice embryo into a dish with a little oil, boil the water with a rice cooker and steam for about 8 minutes.

9. Take out the steamed glutinous rice paste and roll it on the coconut.