Mini Pumpkins ( Q版南瓜 )

I nearly forgot this recipe that I made last year for halloween party, thanks for one of my friend ‘J’ remind me. This recipe was so good but so easy to follow, don’t worry!

It look like a real pumpkin but miniature, the gorgeous glossy yellow colour make you mouthwatering but you’ll get struggle because you don’t want to demolish it into your mouth.

Mini Pumpkins ( Q版南瓜 )

For the pastry Ingredient:

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

For the filling ingredient: 

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

Method:  To make the filling first and chill

  • 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.

Method:  To make 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 scissors 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:

  • Pls, don’t touch the little pumpkin straight away after steaming, you’ll ruin the shape of them. Let them stand still for 5 minutes to show their beautiful body shape!
  • This tiny little cake are best to serve hot but not really really hot. Just put it back to steam over heat for few minutes if it get cold.

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