1, main ingredients: pumpkin (net) 150g, lotus root starch 75g, sticky rice flour 50g, ground flour 25g, refined sugar 60g, milk 200g, water 200g, and appropriate amount of coconut milk.

2. Peel and slice the pumpkin and steam it in a bowl until it is soft and rotten.

3. Put the steamed pumpkin and all the materials except coconut into the cooking machine.

4, into a delicate thick slurry.

5. Take a heat-resistant container, coat it with a thin layer of edible oil to prevent sticking, pour13 pumpkin slurry, put it in a steamer with boiling water, and steam for 7-8 minutes on medium heat.

6. Open the pot cover again, and pour another 1/3 pumpkin mud into it and steam it for 7-8 minutes. Finally, pour the remaining13 pumpkin mud and steam for 12 minutes.

7. After steaming, shape it into a cake shape, and put it in the refrigerator to cool it.

8. Draw around with a small cut, take off the film, and cut out small pieces.

9. Roll the cut sorbet in the coconut milk, so that the surface is evenly covered with a layer of coconut milk, and it will be OK.