Directions GETTING READY 1. RED BEAN FILLING: In a pot put the red beans. Add in the sugar.
Pour water until it covers the surface of the beans.
Bring to boil, then turn down the heat and let simmer for 30 minutes. Make sure to stir from time to time, and let the water reduce till 1/4 of the water is left in the pot.
When done, the beans should be all mushy. Adjust sugar if required.
Roll the red bean filling into 16 balls. Set aside 6. PANDAN DOUGH: In a bowl, mix the glutinous rice flour and rice flour together.
Add the pandan essence into the flour mixture.
Put a teaspoon of water into the mixture first, stir, and add in oil.
Slowly add the water bit by bit until you reach the desired texture of the dough. Set aside.
MAKING 10. PUMPKIN DOUGH: Cut the pumpkin up into strips and steam for around 10 minutes.
. Once done, peel the skin and mash the pumpkin.
. Add in sugar, glutinous rice flour, wheat starch and oil into the mash.
. Mix and fold until the mash becomes dough.
. Roll the dough into 16 balls.
. PUMPKIN DUMPLINGS: Flatten each rolled pumpkin dough ball on your palm, put one red bean filling ball in the middle of the dough.
. Wrap the filling in dough by closing the edges of the dough.
. Pinch the ends of the pumpkin dough and shape the dumpling into a pumpkin.
. Repeat this with all the rolled balls.
. Brush the surface of the pumpkin dumpling with some oil.
. Decorate with the pandan dough. Place it in a steamer and steam for 1 minute.
SERVING 21. In a serving plate, arrange the pumpkin dumplings and serve hot.
TIPS You can store the red bean filling in the fridge for a week.
If Pandan essence is not available them mix green food color with vanilla essence and use it.
