- 4 people - the red bean paste used inside is my own, very simple. Wash 600g of red beans and soak them in cold water for about 24 hours. Then drain, add water (water surface height is about 1cm higher than red beans), add 300g brown sugar to boil over high heat, then turn to medium heat until the red beans soften and crack (I used about 50 minutes). At this point, the honey red beans are cooked, and about 600g is picked up to make "matcha ice cream and honey red beans". The remaining red beans continue to cook for 5 to 10 minutes, then leave the fire, beat the mud with a cooking stick, and then stir fry for a while on a small fire to remove excess water, and the red bean paste is made.
Peel the pumpkin and cut it into large pieces. Steam it into the chopsticks and easily insert it. Open the lid and let it cool (the excess water will evaporate during this process).
Put the pumpkin in a large bowl, add the glutinous rice flour and mix well.
Slowly knead into a dough that does not touch your hands.
Make red bean paste. The practice has already been said.
Put a plastic wrap on the chopping board, knead the dough into a rectangular shape, spread the bean paste evenly in the middle, leave a little blank at the edge, and then roll up like a sushi roll.
Boil the water, steam the pumpkin roll with steamer after steaming (about 20 minutes, need to pad a baking paper at the bottom to prevent sticking); steam the lid, unwind the lid, and then carefully transfer the pumpkin roll into a dish with coconut. Inside, roll a few times to make the surface evenly stick to the coconut, then cut into pieces.
/More in SEASONS/
If you like sweet, add a little powdered sugar when you are kneading. The difference in the moisture of the pumpkin mud will affect the amount of glutinous rice flour. Please adjust it according to the actual situation. You can also use the microwave oven to make the pumpkin block slightly cooked, so as to avoid extra water being brought into the pumpkin mud.