Flower pumpkin

1

Cut the pumpkin into pieces and steam it

2

Scrape the steamed pumpkin and set aside. Mix glutinous rice flour, flour and corn flour and set aside

3

Add the mixed flour into the pumpkin puree and knead until smooth into dough

4

Take a small piece of dough and rub it round

5

Dining knife cut shape (flat spoon handle is also easy to use)

6

Keeze a little more dough to make a topping and add

7

Brush oil on the steaming rack and put the small pumpkins. Pour cold water into the pan. After boiling the water, turn to medium heat and steam for about 20 minutes.

8

The fragrant little pumpkin with flowers is taken out of the pot. The color will be darker after cooling a little. This little pumpkin is soft and waxy when eaten hot, and will taste more resilient after cooling.

1. The cornmeal was originally added to make my relatives eat some coarse grains. Later, I found that the coloring effect was particularly good after adding cornmeal, so I would add it every time I made small pumpkins.(This golden color is pure natural and has no added coloring.) 2. Regarding the amount of water added to the dough, this mainly depends on the kneading of the dough. If the pumpkin has a lot of water, the water will be less or not. If the pumpkin does not have a lot of water, you should add more water as appropriate. 3. You don't use saccharin to make snacks at home. You use white sugar. If the amount of flour is large, you need to use a lot of sugar to have the sweetness. If the amount of sugar is large, you will have to worry. So I usually don't add sugar. Pumpkin also has a light sweetness, so the taste of this snack is basically relatively light. If your family likes sweet food, consider adding some sugar