Practice: 1, add 200 grams of glutinous rice flour, 30 grams of glutinous rice flour, 20 grams of starch and 30 grams of sugar to the bowl. After stirring evenly, add 250 grams of clear water in batches, stir while adding, and stir into a fine paste. 2. Then pour it into a glass bowl, cover the hole with a fresh-keeping bag and put it into the pot. 3. Let's prepare an old pumpkin, remove seeds, peel and cut into pieces. Cover the fresh-keeping bag with holes after loading to prevent excessive water vapor. 4. Then steam it in water with sticky rice paste. Wax gourd will ripen faster, 10 minutes. Take it out first, or steam the glutinous rice paste again 15 minutes. 5. Then we can pour the steamed wax gourd into a bowl, add 20g condensed milk and 10g sugar while it is hot, and grind it into fine pumpkin paste with a plug. 6. This pumpkin puree is still thin. Because the water content is sufficient, if it is not too thin, you can use dice to filter out the water in the melon, then put the pumpkin puree in the flower mounting mouth, put it in the refrigerator for a while and then seal the bag tightly.
7. At this time, the sticky rice paste in the pot is also steamed. After taking out, add 20 grams of lubricating oil while it is hot, stir with a shovel, and melt the butter after it cools slightly. 8. When it is not too hot, take it out and move it to the chopping block, and then start rubbing it. It is recommended to wear gloves to prevent sticking, and it will be fine after wiping. 9. At this time, the batter is not touched, and it is divided into three parts first. 10, then take out one part and knead it into strips, and finally squeeze it flat by hand and grind it into a total width of about 5 cm. If it's very narrow, press it thin by hand, like this. 1 1. At this time, take out the pumpkin puree, cut a hole in the life, press it into the middle of the batter, then pre-form the pumpkin puree on both sides, knead it evenly and tidy it up a little. 12, sprinkle a layer of bean flour on the surface, roll it evenly, and cut it into small strips when drinking, and the pumpkin glutinous rice cake is finished.
Tip: 1. Adding glutinous rice flour to glutinous rice flour can make the taste not sticky, and adding starch can make the taste q-elastic.
2. Pumpkin sauce as dumpling stuffing is still thin. You don't like the smell. You can steam with 1 sweet potato.
If there is no bean powder at home, you can use shredded coconut instead. It tastes like pumpkin glutinous rice cake and has obvious coconut flavor.