How to make mini pumpkins

For middle-aged and elderly people, half of their life can be said to have passed. In the remaining life, all we need to do is enjoy life. Enjoying life starts with the details of life, such as three meals a day. Many middle-aged and elderly people have not had the chance to enjoy many delicious foods. Let me introduce to you how to make the dish of mini milky pumpkins.

1. Peel half of a Japanese pumpkin, wash it, slice it, put it in a pot, add 2 spoons of sugar and water to cover the pumpkin and cook it until it is soft. Use a colander to remove some water and pour it into a mixing bowl. Add 3 spoons of sugar, 3 spoons of honey, and 3 to 5 small packets of milk powder. Mash it together with the pumpkin into a paste, then add rice flour and mix it. (No need to add water) It is best to knead it with your hands until it is not sticky.

2. After kneading the dough, roll it into long strips, pull out the dough into a ping-pong ball-sized ball, and then roll it into a round shape. Press the middle hole to put the jam in and roll it into a round shape. Flatten it slightly like a pumpkin shape, then use a toothpick to press 4, 8, and stripes diagonally from the bottom up, and press raisins on the top to make the pumpkin base. The first step is completed.

3. Pour half a pot of water into the steamer and bring it to a boil. Put the prepared small pumpkins in and steam for 6 minutes. Turn off the heat and simmer for 2 minutes. (Take out the steaming tray and use a fan to cool it down so that you can take the small pumpkins without them sticking to your hands.) Then it is ready to eat. Note: Don’t knead the flour too hard as it will deform the shape. If it is too hard, there will be cracks and the shape will not look good.

After reading my introduction, I believe you have a certain grasp of how to make mini milky pumpkins. So, start practicing yourself quickly, theory needs to be verified by practice.