Mini Pumpkins ( Q版南瓜 )

These are look good and tasetful. It is so cute!

I learned it from one of the food blog, but I change some of the ingredients to make it nicer.

Mini Pumpkins ( Q版南瓜 )

Ingredients:

For the Pastry:-

  1. 150g – 200g   Pumpkins
  2. 300g   Glutinous Rice Flour  糯米粉
  3. 1/2tbsp   Wheat Starch     澄麵粉  
  4. 2tbsp   Caster Sugar
  5. 6tbsp   Hot Water
  6. 1/2tbsp   Vegetable Oil
  7. 1tbsp    Custard Powder

For the filling:-

  1. 185g   Coconut Milk
  2. 115g   Evaporated Milk
  3. 56g    Skimmed Milk Powder
  4. 84g    Custard Powder
  5. 140g   Caster Sugar
  6. 2 large eggs, beaten
  7. 42g     Melted Butter

Method:

For the filling:-

  • Mix custard powder, milk powder and sugar together.
  • Put coconut milk and evaporated milk into a big bowl. Whisk together with all the dry ingredients into the milk mixture.
  • Add in the beaten eggs, whisk it thoroughly.
  • Then pour in all the melted butter and whisk until combined together.
  • Pour the custard mixture through a sieve to remove any lumps. This is an important step to ensure a smooth custard.
  • Pour the custard into a shallow greased container and steam on a high heat for about 10 minutes.
  • Test it to make sure it is cooked.
  • Place on a tray of ice cubes to make it cool down quicker but still warm.
  • Scrape all the custard on a clean table and knead it by wearing a pair of gloves for easy handling.
  • Knead the custard until smooth, roll it into a ball and chill in the fridge for use later.

For the Pastry:-

  • Peel and de-seed the pumpkin, cut it into chunks, and steam on a high heat for about 10 minutes until soft. Mash it.
  • Mix all the dry ingredients together with hot water, and combine it to a dough.
  • Put on a clean table add oil, and knead until smooth.
  • Roll into a ball and wrap it with cling film. Chill in a fridge for at least 1/2 hour.
  • Roll the pastry into a long roll. Divide into approximately 22g portions.
  • As with the pastry, roll the filling into a long roll, cut it into 20g portions, then form to a ball shape. Cover everything with a damp cloth to prevent them drying out.
  • Press down each of the pastry and wrap one ball of filling inside. Seal all the edges and make it into a ball.
  • Use a knife to press down a few lines onto each ball to make it look like real pumpkin.
  • Use sissors to cut a few strips of raisins to make the stalks.
  • Place one on top of each pumpkin.
  • Arrange all the pumpkins on an oiled plate and put into a steamer on a high heat for about 5 to 6 minutes.

Tips:

  • This dish is best served hot.

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