Pumpkin glutinous rice cake

Overview

Bamboo steamer is a wonder of oriental food culture. The special production technology is the crystallization of the wisdom of the working people of Bashu. It is an ancient folk craft that is about to disappear. Bamboo steamers are famous for their original flavor, non-return of steam water, and full color, aroma and flavor. The types of bamboo steamers are mainly divided into green skin steamers and green skin steamers. The color change of the green leather steamer is the most subtle. As the bamboo and water vapor react, the green bark of the bamboo changes from green to brown. This is a gradual change process, and it will gradually show an oily and natural color. The steamer basket in the kitchen is still new and is always a bit green. The small bamboo dustpan is a tea-making device that I have been using for several years. Use it to wake up Pu'er tea and make it easier to enjoy and select tea. It is a very pleasant bamboo utensil. Served with golden and fragrant pumpkin glutinous rice cakes, the contrasting colors give it a more pastoral flavor.

Tags

• staple food
• snacks
• pasta
• home cooking
• common dishes
• autumn equinox
• bean paste filling
• chengfen
• glutinous rice flour
• matcha powder
• pumpkin

Ingredients

Steps

1. 1 Peel the pumpkin, wash and slice into pieces. Steam until tender. Take 200 grams and set aside.

   

2. 2 Mix pumpkin puree into glutinous rice flour and knead into dough

   

3. 3 Chill in refrigerator for 20 minutes.

   

4. 4 Divide into small balls of about 30 grams.

   

5. 5 Flatten into thin pancakes and fill with bean paste filling.

   

6. 6 After wrapping, roll it into a round shape, then press it down slightly, and use a toothpick to press out the lines of the pumpkin.

   

7. 7 Mix a small amount of matcha powder with glutinous rice flour and set aside.

   

8. 8 Use matcha powder dough to make a base and press lightly onto the pumpkin base.

   

9. 9 Bring to a boil over high heat and steam for 8 minutes.