Main Ingredients:
Pumpkin: appropriate amount; Glutinous rice flour: appropriate amount; Green tea powder: appropriate amount.
Additional Ingredients:
Tapioca flour: appropriate amount; Ovaltine milk: appropriate amount; Dates: appropriate amount.
Seasoning:
Sugar: appropriate amount.
Taste: Sweet; Cooking Method: Steaming; Time: Several hours; Difficulty: Easy.
Detailed Steps for Cooking Pumpkin Date Mini Pumpkin
It is recommended to first make the stem and leaf parts of the mini pumpkin. Add green tea powder to glutinous rice flour, knead into a dough with Ovaltine milk, and place it in a covered bowl for later use.
Cut the pumpkin into small pieces, put them in a microwave-safe bowl, microwave for 10 minutes, then add glutinous rice flour and a little tapioca flour while hot to make a dough. Divide the dough into several small pieces, wrap each with a date, and shape them.
When shaping, you can first form a spherical shape, then press out the pumpkin’s edges with the back of a knife, adjust the overall posture with your fingers, and press slightly with a chopstick at the stem attachment point.
This way, the stem made of green tea powder combines better with the mini pumpkin. It is recommended to make them one by one. If the pumpkin dough is slightly dry during shaping, you can add Ovaltine milk.
After boiling the bamboo leaves and cooling them with cold water, place them in the kitchen melon to prevent sticking to the bottom of the pot when steaming the mini pumpkins. The remaining green tea dough can be made into leaves and stems, wipe them dry with paper, brush with oil, and place the prepared mini pumpkins on top.
