1, pumpkin steamed spare.

2, prepare three eggs; egg white and egg white separation; whipped egg whites, egg whites whipped to dense foam, egg yolks beaten; egg yolks added to the milk powder and a small amount of water stirred well

3, and then add the steamed pumpkin (peeled oh)

4, egg yolks best with a mixer to beat more fine, because put the pumpkin, the hand mixing is not fine enough.

5, whipped meringue in three add egg yolk pumpkin liquid.

6, with a spoon or spatula up and down, do not stir, must be flipped! Pour into a preheated rice cooker, rice cooker preheated for five minutes.

7, the rice cooker to open the cake mode, or cooking mode can be, out of the pot thick pumpkin and creamy, mousse texture, very good!