Glutinous rice pumpkin

Overview

This small pumpkin is not steamed, but boiled, which is easier and faster to make. The bean paste filling is made by myself and is not too sweet. The thin, soft and chewy glutinous rice skin is filled with sweet bean paste filling, which is cute and delicious.

Tags

• snacks
• afternoon tea
• pumpkin puree
• red bean paste
• ripe pumpkin seeds
• water-milled glutinous rice flour

Ingredients

Steps

1. 1 Steamed pumpkin pressed into puree.

   

2. 2 Add glutinous rice flour in portions and knead into a hard dough.

   

3. 3 Divide into 10 portions.

   

4. 4 Wrap with bean paste filling and form into a ball.

   

5. 5 Press the pattern with the back of a knife.

   

6. 6 Boil water in a pot, put it into the pot, cook over medium-low heat until the small pumpkin floats, cook for another 1 or 2 minutes, turn off the heat and take it out. Stir gently a few times in between to prevent sticking.

   

7. 7 Garnish with pumpkin seeds.