Ingredients: pumpkin 350g, sugar 30g, glutinous rice flour 270g.

Practice:

Wash pumpkin, peel and cut into pieces for later use.

Steamed in a pot.

Add 30 grams of fine sugar while it is hot, and press it into pumpkin puree with a spoon.

Put 270g glutinous rice flour and pumpkin puree into the empty bowl.

Knead into a smooth dough and divide it into small doses of uniform size.

It's a big move to be lazy. I tried many brands of glutinous rice balls from Wan Chai Wharf, and finally found that the black sesame glutinous rice balls from Wan Chai Wharf were the best, with moderate sweetness and dense taste.

Boil the water from the pot, put the water into the dumplings, boil over high fire and simmer for 5 minutes.

You are full, which is the most suitable for stuffing.

Cooked dumplings are taken out and cooled.

Squeeze a pumpkin powder and put in a glutinous rice ball.

Roll up into a small cake.

Gently squash and dip in white sesame seeds.

Brush the bottom of the pot with a little cooking oil and put pumpkin pie on it.

Fry on low heat until the metal is on both sides, and the surface will swell and it will be cooked.

Soft and glutinous, a mouthful of pulp, super satisfying, super fragrant, so delicious.

If you think it's too much trouble to make pumpkin skin, you can also make it directly by buying the prepared egg tart skin.

Baked glutinous rice balls with egg tart skin.

Ingredients: egg tart skin, egg yolk liquid, black sesame.

Practice:

The glutinous rice balls are wrapped with thawed egg tart skins (soft to the touch), and then a toothpick is inserted into several small holes to prevent them from bursting.

Brush with egg yolk liquid and sprinkle with black sesame seeds.

Heat the oven up and down 120 degrees for 20 minutes, and the baked dumplings with crispy, soft, waxy and brushed skin will be ready.

It's hot now, and it can be made into ice-cold glutinous rice paste to eat.

Glutinous rice glutinous dumplings

Ingredients: Tangyuan

Take out the cooked dumplings and put them in the refrigerator for 2 hours.

Take a bite, wow, the skin is icy and cool, especially the Q bomb, which tastes the same as that glutinous rice paste ice cream. I wonder if you have eaten it.

It's delicious.

Can also be made into small desserts.

Sweet dumplings dessert

Boil two spoonfuls of brown sugar with appropriate amount of water (don't use too much water, just reach the waist of glutinous rice balls)

Add glutinous rice balls, add a spoonful of cooking oil and cook on low heat until the soup thickens.

Sprinkle with chopped nuts

You can make Hong Kong dessert "Sugar-free" at home.

The burnt glutinous rice balls with chopped nuts are particularly fragrant. I think this special preparation is suitable for girls in menstruation period, sweet and soft.