Coconut juice, sago, pumpkin, rice dumpling

2024-04-12 10:13:02 1317

With the fragrance of coconut milk and the sweetness of pumpkin, combined with QQ's sago and cute pumpkin cups, friends of all ages will fall in love with it~~

Details of ingredients

pumpkin300 grams
Ximi1 piece
Coconut powder6 tablespoons
sugar1 tablespoon

Technique

difficultybeginner
workmanshipcook
tasteSweetness
timean hour

Steps to make Coconut juice, sago, pumpkin, rice dumpling

1. Prepare the materials.
2. Add water to the pot and bring to a boil. Add sago and stir with a spoon halfway through.
3. Cook for 5 minutes and cease fire. Cover and simmer for more than 10 minutes.
4. Take out the stewed sago and pour it into cold water. At this point, the surface of the sago is already transparent, but there are still large white spots inside.
5. Add water to the pot again and bring to a boil. Remove the watermelon from the supercooled water and put it back into the pot to cook until it becomes transparent.
6. Remove the sago and put it into cold boiled water (this method can make the sago crystal clear and smooth in taste).
7. Cut the pumpkin into slices and steam until soft in a steamer, about 5 minutes.
8. Muddle pumpkin with a spoon, add glutinous rice flour in batches, and then add 3 tablespoons coconut powder and half tablespoons sugar.
9. Knead the pumpkin glutinous rice flour into a ball, which is not sticky.
10. Knead pumpkin glutinous rice flour into small balls of the same size with both hands.
11. After the water in the pot is boiled, pour in pumpkin rice dumpling.
12. Cook until the pumpkin rice dumpling floats, and then remove it.
13. Pour 3 tablespoons of coconut powder and half a tablespoon of sugar into a bowl, then pour in boiling water, put it slightly warm, add sago sauce and pumpkin rice dumpling, and mix well.