How to make golden glutinous rice balls with coconut milk

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Now we will introduce to you the golden glutinous rice balls with coconut milk. If you study it carefully, you won’t have to envy others in the future.

1. Peel the pumpkin, cut into thin slices, and steam it on a steamer for 15 minutes. Blend the softened pumpkin into pumpkin puree, then add about 50 grams of sugar and mix well (add or reduce according to taste), and set aside.

2. Pour the glutinous rice flour into the mixed pumpkin puree. Since the pumpkin puree itself contains moisture, there is no need to add additional water. Don't add all the glutinous rice flour at once. Add it in two or three times so that the kneaded dough is not sticky. If it is too wet, it will not be easy to roll into a ball.

3. Mix coconut powder with two bowls of boiling water and put it in a bowl for later use. If you like sweet food, you can add less water. Boil the water in a pot, put the rolled glutinous rice balls into the pot and cook until the glutinous rice balls float. Then you can scoop them out and put them in a bowl of coconut juice.

Today I’m going to introduce to you the coconut milk golden dumplings that I’ve treasured for many years. I hope it will be welcomed and liked by you. If you’re interested, please follow my method to try making them.