Pumpkin Cup with Eight

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Ingredient mixing

pumpkin 600 g, sticky rice 300 g, wax gourd pieces with sugar 25 g, sugar 500 g, cooked lotus seeds 25 g, cooked iced pork 50 g, walnut 25 g, cooked sesame core 20 g, dried persimmon 25 g, dried orange 25 g, currant 20 g, shallot oil 15 g, shallot oil 750 g,

Cooking method

1.First peel the pumpkin and open an opening in the one third part of its top as a lid for use later and trim it into the original shape with the knife, namely to keep the shape of the whole pumpkin. At the same time, cavern out the flesh and seeds and then clean it. Clean and cook the frying pan into hot and pour into the oil, deeply fry the pumpkin with the lid into the oil when the oil temperature comes to approximately 200 centigrade and then fish them out for use later.
　　2.Clean the sticky rice and put it into the bowl or plate, add some water and then put into the bamboo steamer for 20 minutes till it is cooked well into sticky rice, get it out for use later.
　　3.Mince the iced pork, wax gourd pieces with sugar, walnut, dried persimmon and dried orange into pieces. Put 250g sugar into the sticky rice to mix evenly and then put into the iced pork, wax gourd pieces with sugar, walnut, dried persimmon, dried orange, wax gourd pieces with sugar, cooked sesame, lotus seeds, currant and shallot oil to mix evenly, load them into the pumpkin in a large bowl for use later.
　　4.Put the pumpkin into the bamboo steamer for 15 minutes till it is well cooked and then get it out into the plate. Clean the pan and put in 150g sugar and 80g water to boil. When the sugar is completely melt, pour the starch juice onto the pumpkin surface for serving.

Features

Delicious outside and sweet inside.