Ingredient list: pumpkin, bean paste, glutinous rice flour, corn starch, corn oil, sugar
How to make (see homepage for video version)
1. 200 grams of red beans swell overnight in advance, wash and pour into the pot, simmer for 40 minutes on low heat, and cook until they are broken by hand.
Step 2: Put the cooked red beans in a meat grinder or wall breaker and stir into red bean puree.
Step 3: Pour the beaten red bean paste into the pot, add 80 grams of sugar, 60 grams of corn oil, cut it into low heat and fry it slowly, fry the water in the red bean paste puree, and fry it until it is sticky.
Step 4: Peel and slice 200 grams of pumpkin, put it in a steamer, steam it over high heat for 10 minutes, put it in a bowl after cooking, add 10 grams of sugar, and mash it into a pumpkin puree.
Step 5: Add 50 grams of corn starch, 190 grams of glutinous rice flour, and 10 grams of corn oil while hot, stir together to form a flocculent, and then knead into a smooth dough.
Step 6: 20 grams of bean paste and 30 grams of dough are kneaded into small round balls.
Step 7: Wrap the bean paste paste with dough, roll it into small balls, put it into a mooncake mold, and press it into the shape of a mooncake.
Step 8: Put the pressed mooncakes into the steamer, pot on cold water, boil the water and steam for another 25 minutes, and then simmer for 3 minutes, and the soft and sweet pumpkin bean paste mooncakes are ready.
Tips:
1. The bean paste should be fried slowly over low heat to bring out the moisture, so that it tastes rustling.
2. Pumpkin, glutinous rice flour, and corn starch are well matched according to the proportion in the article.