It is fun making mini pumpkin. After having this at a Buffet, I decided to try out. Use any filling – sweet or salty. Try to roll or flatten the dough portion into a thin round disc and you can fill up with more koshian. I am not that good with thin disc, therefore my mini pumpkin is too thick. If you don’t have any chilli stalks, use stalk of the Chinese celery to make the mini pumpkin stalk.
Preparation: 30 mins, Cooking time: 20 mins
Ingredients (makes 12± )
° 200g pumpkin (weight after peeling), peeled and sliced
° 200g glutinous rice flour
° 1½-2 tablespoons sugar
° 150g koshian/red bean paste
° 12 chilli stalks
1. Bring the water in the steamer to a boil. Place the pumpkin in and steam for 10 minutes or until soften. Mashed the pumpkin.
2. To make dough, combine the mashed pumpkin, glutinous rice flour and sugar in a mixing bowl. Mix well, knead into dough and divide into 25g-30g portions.
3. Flatten each portion into a thin circular shape. Place ½ teaspoon koshian/red bean paste on top. Wrap up and shape it into a ball using your hand. Use a plastic cutter to crave some lines on the ball to resemble a pumpkin. Place the stalk of the chilli in the centre.
4. Grease a tin with oil and place the mini pumpkin in and stream for 10 minutes.
5. Serve immediately.