How to Make Small Pumpkin Pastries
The small pumpkin pastry is traditional cuisine.It can often be seen in many restaurants and eateries.Small pumpkin pastries come in a variety of styles, with diverse flavors, making them popular among everyone. Just thinking about it makes one's mouth water; come and learn how to make this dish with us!Let's learn together from the Cooking Network on how to make this small pumpkin pastry. Small pumpkin pastriesare introduced in terms of ingredients. Peel and thinly slice the sweet potatoes, then steam them.Steam until cooked through; use a toothpick to check if it easily penetrates, and discard any water that has been released. Once done, add sugar while still hot and mix well.
Use the back of a spoon to mash the sweet potatoes into a paste.Allow it to cool slightly, then add glutinous rice flour. Mix until well combined.
Knead the dough with your hands until it no longer sticks.Take an appropriate amount of dough and roll it into small round shapes (size can vary). Use a toothpick to make a cross pattern first.
Continue pressing in a grid pattern.
Follow each groove and extend it downward.
2.A pumpkin shape is completed this way. Proceed to make more according to the same method, about 70 grams per small pumpkin for reference; they can be made smaller if desired, for a finer appearance.Once all are made, use the stem of a zucchini to create the pumpkin's handle. Cut off the protruding parts with scissors and trim them as needed. Wash thoroughly, dry, and set aside.
When ready, steam these little pumpkins in boiling water for 10 minutes.
Place the handles on top of each small pumpkin.You have made four small pumpkins, each weighing about 70 grams; you can make them smaller if preferred for a more delicate look. Mix thoroughly.
5. Use the back of a spoon to crush the sweet potatoes into a paste.
6. Let it cool slightly, then add sticky rice rice flour, and mix thoroughly.
7. Knead into a dough until it no longer sticks to your hands.
8. Take an appropriate amount of the dough and roll it into a ball (size is at your discretion).
9. Use a toothpick to press out a cross shape first.
10. Continue pressing in a grid pattern.
11. Then press down along each groove sequentially.
12. A small pumpkin shape is completed.
13. Make the rest following the same steps, then make a small hole with a toothpick (optional). Boil water in a pot and steam for 10 minutes.
14. Use the handle of a zucchini as decoration for the pumpkin stem.
15. Cut off the protruding parts with scissors, trim them to desired length, wash, dry, then set aside.
16. When done, take out the small pumpkins.
17. Place the stems on top.
18. I made four small pumpkins, each weighing about 70 grams as a reference. They can be made smaller for a more delicate look.
