INGREDIENTS
(Wet) Rice Flour 300g
Sweet pumpkin (for dough) 200g
Sweet Pumpkin (Topping) 50g
4 tablespoons of sugar
1 teaspoon salt
(For boiling) 600ml (3 cups) of water
#User Tools
Mochi mold (or mustard) -Round diameter 18cm
INSTRUCTION
To Prepare:
• Sweet pumpkin for dough is cooked and cooked. -See Basic Cooking Guide (page 57)
• Prepare the pumpkin for 3 to 4 cm in length without cutting it.
Cooking:
1. Put rice flour and cooked sweet pumpkin in a cooking container to close the inlet. Mix at 0 degrees / 30 seconds / speed 9.
-When the powder is grasped by hand, the agglomerated shape should be maintained.
-When the amount of sweet pumpkin is small, the moisture of rice flour will be insufficient, so you need to add the appropriate amount. The rice cake is soft when cooked.
2. Rice flour mixed with sweet pumpkin is sieved twice, and sugar is added to it. Mix them.
3. Put a cotton beam in a steamer, put a rice cake mold, and put sweet pumpkin for topping on the bottom. Put rice flour on top of it and use a stick to flatten the top. Cut it. Cover the cotton cloth over the steamer and close the steamer lid.
4. Add water to the cooking container and cook at steam / 30 minutes / speed 3.
-When cooking is finished, it is necessary to stab it with a skewer and not get any powder.
5. The sweet pumpkin that was placed on the floor with the plate cooled down on top. Turn it over.
-Use a knife to separate the mold.