I’ve ordered a lot of pumpkin spoon rice in takeaways before, and I thought, it’s still not as good as pureed spoon, so I tinkered with this new list at home today
|half of sth|
glutinous rice flour
The first thing that you need to know is how to make your own. The way
Wash and steam pumpkin on high heat for 20 minutes.
Once steamed, peel the skin and set aside in a bowl.
Add 150ml water and crush in a food processor.
200g of glutinous rice flour, mix with boiling water to form a ball, adjust the amount of water to make a ball.
Roll it into long strips, cut it into the size you like with a knife, and put it into the bowl with the glutinous rice flour.
Pour in the rounds after the pot is boiled, then add a little cold water after the pot is boiled, and cook over high heat for a total of seven minutes, the rounds float up is cooked (if the glutinous rice is not cooked, the stomach will not digest it, it must be cooked).
Take them out and run them through cold water to prevent sticking.
Once the rounds are out, pour the pumpkin puree into a pot, you can add some water (the amount depends on whether you want it thicker or thinner), and glug it down over medium heat.
Pour in a small handful of glutinous rice flour and watery noodle soup, which will make the pumpkin custard soft and smooth.
Add the sugar. After a couple of minutes, add the cooked rounds, stir well and remove from the heat.
Sprinkle a small sprinkling of osmanthus flowers on top when serving.
Aromatic and stomach nourishing, drink it up in the dry autumn and winter weather!