Pumpkin for the Korean rice ball
By VicentaLakin
Pumpkin is the most common dish in Korean food stores. Carefully boiled pumpkin porridge with sweet tastes, soft tastes, smooth larynx, colourful yellow, full of colours, with curds, soft fragrances and a very healthy stomach。
Recipe Recommendations
- old pumpkin 300g
- glutinous rice flour 80g
- sticky rice flour 30g
- white sugar 30g
- sweetening
- cook
- ten minutes
- simple
Steps for Pumpkin for the Korean rice ball
1
The old pumpkin went to the skin and cut the thins。
2
A small amount of water is cooked。
3
80 grams of rice powder and 30 grams of sticky rice powder are added to 30 grams of white sugar, mixed with warm water and covered with hand。
4
The noodles remained static for 10 minutes。
5
Scrambled into a small ball, warmed with water, so that it would not crack。
6
When the water was completely burned, it was boiled。
7
COLD WATER OR ICE WATER CAN ALSO BE EXTRACTED, SO THE PILLS COMPARE TO Q BULLETS。
8
Pumpkin boiled and made mud with electric handheld。
9
Just put it in this state and heat it up。
10
The four-to-five-minute boiled riceballs became so dense that they could turn off fire。
11
If there's a baby in the house, and there's no rice, it's a baby's food。
12
Very groin, very soft。
13
It's one of those diet breakfasts。