Chinese Food
Steamed glutinous rice balls with coconut and pumpkin
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Nuomici, as a very classic Cantonese dessert, not only has a chubby and likeable appearance, but also tastes soft, waxy, sweet and delicious. However, it is usually used after steaming the glutinous rice flour. Sticky glutinous rice dough often makes people doubt their life. Today, I'm sharing a very simple way. Steam the raw glutinous rice balls on the pot directly. It's free of sticky hands. Novices can also easily finish it. And the steamed glutinous rice balls can be eaten while they are hot with a layer of coconut. Enjoy this hot dessert in the cold winter. Very happy.
Cooking ingredients
Cooking Steps
Step1:Cut the pumpkin into small pieces.
Step2:Put in cold water. Steam for about 15 minutes.
Step3:Add 20g milk to the steamed pumpkin. Milk can also be replaced by water.
Step4:Use a spoon to press into pumpkin paste.
Step5:Mix 75g of glutinous rice flour, 25g of corn starch, 8g of sugar and pumpkin puree. The sugar content can be increased or decreased according to the sweetness of the pumpkin and the age of the baby.
Step6:Hand knead into a smooth dough.
Step7:Rub into strips.
Step8:Cut it into 10 equal parts.
Step9:Then rub them into small balls.
Step10:It's better to code the interval on the flat plate.
Step11:Put in cold water. Steam over medium heat for about 10 minutes.
Step12:Dip it in coconut. You can enjoy it
Cooking tips:There are skills in making delicious dishes.
