Pumpkin sugar
By VicentaLakin
It's a noodle that's as good as hot or cold. We did more than 10 today but we ate all. The family can also choose traditional snacks, with only a change to make them better. It looks like egg yellow, and the smell of ginger sugar, especially that of ginger, adds to the smell of fresh rice, not to mention the nuts of cashew nuts and almond chips. I've never eaten sugar before, and I don't know what it looks like, and I like it。
Recipe Recommendations
- glutinous rice flour 115g
- Pumpkin paste 60g
- water 90ml
- cashew 15 tablets
- almond slices a little
- dried cranberries a little
- ginger mother brown sugar halves
- sweetening
- cook
- ten minutes
- simple
Steps for Pumpkin sugar
1
When the rice is heavy, it goes into the steamed pumpkin. The pumpkin must cool down。
2
The water is added three times, and the mix is even。
3
It's just that it's all flat and it's all just a bunch of rice。
4
Crush the cashew nuts。
5
150 degrees in the apricot oven will be fine。
6
Ginger can use hot water to blend in to melt, as can red sugar。
7
The proper amount of water is put in the pot to heat up, then the base of the sheet is adhesived with a baked oil sheet; the guacamole grafts are taken out of the size of the soup round, and then the ball is drawn into shape。
8
It's better to use a little spoon when it's covered because the bottom is round。
9
Then a little water is glued to the base of the small spoon, and under light pressure on the surface of the rubbed face, it's half。
10
Every pasta is put in the pot, and when it's ready, we can see that the riceballs that were first in the pot are floating on the surface。
11
Hot rice packs are like egg yellow。
12
Then put red sugar on the plate。
13
The surface is covered with cashew nuts, almond chips and cranberry dry, and if you like to eat cold, you can freeze in the fridge for an hour。