One pumpkin, peeled and peeled, cut into small pieces and steamed for about 10 minutes. Pumpkin is steamed and pressed into puree, weigh out 150g, add 150g glutinous rice flour, 20g clear noodles, 20g sugar, 20g butter, 50g water, 10g dried grapefruit (garnish later), mix all the ingredients and knead well, slowly Slowly add water (add or reduce the amount of water depending on the water content of the dough), knead the dough until it is smooth and soft, transfer it to a thinner plate, seal it with plastic wrap, and refrigerate at 4°C overnight. Take out the dough from the refrigerator and move it to the work surface to knead until smooth, shape into long strips, and cut into 8 small portions with a scraper. Put the dough in the palm of your hand or on the table, round and flatten it, place a milk king in the middle, use the tiger’s mouth to close the fold and shape it into a round shape, use the bracket to press lightly from one side of the dough to the other side cut form a cross, and then cut out of the doube cross Shape, put a dried grapefruit in the center to make Guadi, brush a little oil on the surface of the kueh embryo, sweep a little oil on the steaming plate, transfer the kueh embryo to the steaming plate, steam for 10 minutes on medium heat after the water boils, the time is up, Milk King Pumpkin Kueh is out of the pot! Golden color, very beautiful! Take one and have a look, it is soft and not sticky to the hand, and the petals are open and bursts of creamy yellow fragrance! It doesn’t taste greasy! Moderately sweet! delicious! It’s Halloween and I used cocoa powder to print a wow ghost on the pumpkin kueh! Happy Halloween everyone! Healthy body!
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Ingredients :
One pumpkin, peeled and peeled, cut into small pieces and steamed for about 10 minutes. Pumpkin is steamed and pressed into puree, weigh out 150g, add 150g glutinous rice flour, 20g clear noodles, 20g sugar, 20g butter, 50g water, 10g dried grapefruit (garnish later), mix all the ingredients and knead well, slowly Slowly add water (add or reduce the amount of water depending on the water content of the dough), knead the dough until it is smooth and soft, transfer it to a thinner plate, seal it with plastic wrap, and refrigerate at 4°C overnight. Take out the dough from the refrigerator and move it to the work surface to knead until smooth, shape into long strips, and cut into 8 small portions with a scraper. Put the dough in the palm of your hand or on the table, round and flatten it, place a milk king in the middle, use the tiger’s mouth to close the fold and shape it into a round shape, use the bracket to press lightly from one side of the dough to the other side cut form a cross, and then cut out of the doube cross Shape, put a dried grapefruit in the center to make Guadi, brush a little oil on the surface of the kueh embryo, sweep a little oil on the steaming plate, transfer the kueh embryo to the steaming plate, steam for 10 minutes on medium heat after the water boils, the time is up, Milk King Pumpkin Kueh is out of the pot! Golden color, very beautiful! Take one and have a look, it is soft and not sticky to the hand, and the petals are open and bursts of creamy yellow fragrance! It doesn’t taste greasy! Moderately sweet! delicious! It’s Halloween and I used cocoa powder to print a wow ghost on the pumpkin kueh! Happy Halloween everyone! Healthy body!
Omg! They’re so cute and squishy! I love them
These are so fun!!!