Prepare the following ingredients: pumpkin, red bean paste, glutinous rice flour, corn starch, corn oil, and white sugar.
First, soak 200 grams of red beans overnight, then rinse and place them in a pot, simmering on low heat for 40 minutes until they can be easily crushed.
Next, put the cooked red beans into a meat grinder or a blender to make red bean paste. Then, heat the red bean paste in a pan, adding 80 grams of white sugar and 60 grams of corn oil, and stir-fry on low heat until the paste becomes thick and most of the moisture evaporates.
Meanwhile, take 200 grams of pumpkin, peel and slice it, and steam for 10 minutes until soft. Put the steamed pumpkin in a bowl, add 10 grams of white sugar, and mash it into a paste. While the pumpkin paste is still warm, mix in 50 grams of corn starch, 190 grams of glutinous rice flour, and 10 grams of corn oil, stirring until the mixture becomes fluffy, then knead it into a smooth dough.
Take 20 grams of red bean paste and 30 grams of dough, rolling each into small balls. Next, wrap the bean paste balls with the dough, roll them into a sphere and use a mooncake mold to shape them.
Ensure the ratio of pumpkin, glutinous rice flour, and corn starch is consistent with what is specified in the text.
Place the shaped mooncakes in a steamer, using the cold water steaming method, and once the water boils and steams, continue steaming for 25 minutes, then turn off the heat and let it rest for 3 minutes. Thus, a soft, sticky, and sweet pumpkin red bean paste mooncake is completed.
The key to making red bean paste is to patiently stir-fry on low heat to dry out excess moisture, which will give the paste a more delicate texture with a sandy feel, enhancing the eating experience.
