Cooking Steps

1. 

   Step1:The strawberries from Chiang Mai are gathered. The strawberries are gently rubbed and washed with salt water. Put aside for use

2. 

   Step2:Wash and cut the pumpkin and put it in the steaming drawer

3. 

   Step3:80g glutinous rice flour is mixed with water to form a paste without particles

4. 

   Step4:Add 2 teaspoons of condensed milk and stir wel

5. 

   Step5:Open the pot and boil the water. Steam the glutinous rice powder and pumpkin together for 15 minutes

6. 

   Step6:After steaming, take out the glutinous rice flour paste and put it aside to cool

7. 

   Step7:Pour in 5ml olive oil, stir clockwise and evenly

8. 

   Step8:Mix into a greasy paste. Set aside for later use

9. 

   Step9:The steamed pumpkin skin is scraped off with a spoon. Press the mud with a spoon for use

10. 

    Step10:Put some oatmeal into the palm of your hand to prevent the glutinous rice paste from touching your hand when wrapping

11. 

    Step11:On the other hand, take some glutinous rice paste and put it on the cereal. Spread it out

12. 

    Step12:Use a spoon to take pumpkin puree and spread it on the glutinous rice paste evenly. The amount must be less than the glutinous rice paste. Otherwise, it's not easy to wrap it next

13. 

    Step13:Put on the washed strawberries. Use the other hand to carefully pick up the sticky rice pulp skin for wrapping

14. 

    Step14:One by one, you can put them into the refrigerator and refrigerate them

15. 

    Step15:Refrigerate for 1 hour and take it out. It's a beautiful red heart fruit egg if you cut it. It's beautiful. Hee hee

16. 

    Step16:A finished product drawing is attached. Enjoy it slowly