Milk osmanthus pumpkin balls

By MonteRitchie

Milk osmanthus pumpkin balls
Cantonese people like to eat desserts all year round. They believe that desserts made from boiled beans, raw fruits, and flour products with sugar have the effect of clearing and cooling off the heat, promoting saliva and benefiting the body. In addition, they like not to eat from time to time, and especially like to eat seasonal food. Autumn is the season when pumpkins are harvested. Pumpkins in autumn are very pink and sweet, so pumpkins are very popular at this time, among which pumpkin dumplings are one of them.

Pumpkin is rich in zinc, which is involved in the synthesis of nucleic acids and proteins in the human body. It is an inherent component of adrenal cortex hormone and an important substance for human growth and development.

Osmanthus osmanthus has a fragrant smell and has the effect of resolving phlegm and relieving cough, and relieving stomach discomfort.

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Steps for Milk osmanthus pumpkin balls

  • Make step 0
    1
    Prepare all materials.
  • Make step 1
    2
    Wash the pumpkin, cut off the skin, and cut into thin slices.
  • Make step 2
    3
    Put it in the microwave and bite on high heat for 5 minutes, remove it, and press it hot into pumpkin puree.
  • Make step 3
    4
    Add to glutinous rice flour in portions.
  • Make step 4
    5
    Knead into smooth, moderately soft pumpkin dough, cover with plastic wrap, and stand for 20 minutes.
  • Make step 5
    6
    Remove and knead into long strips.
  • Make step 6
    7
    Then cut into several equal portions and small doses.
  • Make step 7
    8
    Rub into small pumpkin rounds.
  • Make step 8
    9
    Pour appropriate amount of water into the pan and bring to a boil over high heat.
  • Make step 9
    10
    Add the kneaded pumpkin balls and cook until they float.
  • Make step 10
    11
    Remove the pumpkin balls and set aside.
  • Make step 11
    12
    Wash the pan and pour in the milk.
  • Make step 12
    13
    Add water starch, stir constantly, and cook over medium to medium heat until slightly boiling.
  • Make step 13
    14
    Pour in the pumpkin balls.
  • Make step 14
    15
    Sprinkle in osmanthus.
  • Make step 15
    16
    Stir gently.
  • Make step 16
    17
    Pumpkin balls added with milk are more fragrant and slippery.
  • Make step 17
    18
    The gold and yellow ones are very tempting.
  • Make step 18
    19
    After eating, your mouth will be filled with osmanthus fragrance.

    • Milk osmanthus pumpkin balls Make Tips

    1. The pressed pumpkin puree should be added in batches depending on the water absorption degree of the glutinous rice flour. 2. If you like a sweeter taste, you can add appropriate amount of sugar when kneading the glutinous rice flour.

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