Colorful pumpkin dots

1

All ingredients.

2

Peel the pumpkin and cut it into pieces.

3

Microwave for 5 minutes until cooked and remove.

4

Use small pumpkin, add 20 grams of sugar and light cream to make glutinous rice noodles.

5

Combine the glutinous rice flour into dough and relax for 15 minutes.

6

Rub the five-kernel filling and bean paste filling by hand into balls of the right size.

7

Use your hand to grab a small piece of glutinous rice dough made of pumpkin and wrap it into the bean paste filling first.

8

When wrapping the filling, use the thumb and index finger of your left hand to hold the dough sheet, the palm is hollow, hold the bottom of the dough sheet with your right hand, and rotate with your hands to close the dough sheet until it is wrapped tightly. The action must be done in one go.

9

Put each dough with a small twist wrapped in the filling.

10

Rub it into the shape of a small gourd with your hands.

11

Then put it into the steamer and steam over medium heat for 8 minutes before taking out.

12

Wrap the five-kernel stuffing on the bottom.

13

The method of wrapping is also to use the thumb and index finger of your left hand, and drag the bottom with your right hand and rotate it to close the bag.

14

Wrap the small flour ball with the five-kernel stuffing wrapped in pumpkin glutinous rice noodles, gently press it flat with your hands, and then use the back of the knife to press it into a pumpkin pattern. Press a small pit in the middle of the small cake with your small fingertips and insert a small melon stalk. I use the melon stalk to cut green fruit and cut it into small filaments. If it is not easy to insert it, you can use a toothpick to insert a small hole first. It will be much easier.

15

After making the small pumpkins, place them in cages and steam over medium heat for 8 minutes, and then take them out and serve on a large plate.

1. The ratio for mixing the dough should be appropriate; the dough should not be too hard or too soft. Mix the dough while the pumpkin is still hot, and knead until it is uniform. 2. Red bean paste filling is sold in major supermarkets. For the five-kernel filling, you can refer to the method in a post I wrote titled "Mom's Favorite Snacks: Hawthorn Pastry and Five-Kernel Pastry." The five-kernel filling used this time was leftovers from that batch which were frozen, so I did not list the method again. 3. When making these small snacks, the technique should be gentle, the rhythm continuous, and done in one go! Including the steaming time, I completed everything in just 30 minutes. 4. Using this dough to make steamed snacks results in a soft texture and good plasticity; it is most suitable for making small fish, small animals, fruits, and vegetables, which children will love. 5. The dough flowers arranged on the plate were hand-shaped by me. Since they are just for decoration, I did not include them in the main production steps. If everyone likes them, I can make a separate tutorial later. Actually, it is very simple: red can be made by mixing the dough with ketchup, and green by mixing with pureed spinach leaves. You can use glutinous rice flour for the flour, and adding a little bit of honey prevents cracking. To make the flowers: pinch a small piece of dough, roll it into a ball, place it in your palm, and press it thin with the thumb of your other hand. Then, stick them together piece by piece. After finishing, steam them in a steamer. They can be eaten or just for looking at, hehe