Coconut creamPumpkinRed bean paste fillingBunsis a deliciously simplehome dish，but how to make this dish taste good, the preparation and steps are crucial.BelowCooking Neteditor will tell us about the making process of coconut cream pumpkin red bean paste buns, see how to make them both delicious and tasty.

Coconut Cream Pumpkin Red Bean Paste BunsIngredientsIntroduction

Pumpkin without skin (250 grams) homemadeRed bean paste filling(as needed) Coconut cream (as needed)

Steps for making coconut cream pumpkin red bean paste buns:

1. Peel the pumpkin, cut it into small pieces, and place them in a dish.Steam untilmature.

2. Add sugar to the steamed pumpkin while it's still hot.

3. Mash the pumpkin with a spoon.

4. AddRiceglutinous rice flour (200 grams), because the water content of the pumpkin is different, the amount of glutinous rice flour may vary, you can adjust it flexibly!5. Mix well and form a dough.6. Divide the dough into evenly sized pieces.(Each piece about 30 grams)

7. Roll each piece into a round shape with a thick center and thin edges.

8. Place an appropriate amount of red bean paste filling in the center.9. Gradually seal by pinching from the edge to form a bun.

10. Gently press each bun flat by hand.

11. Make all the

pumpkin buns

, if they stick, you can coat your hands with some cooking oil.

12. Heat plenty of oil in a pan to about 70-80% hot, then fry the pumpkin buns on low heat.13. Once the buns float and turn golden brown on both sides, remove them from the oil and drain off excess oil.14. This is the original flavor version; you can eat it directly.

15. Place an appropriate amount of coconut cream in a plate, and coat the hot buns with it while they're still warm.

16. Here are the finished coconut cream pumpkin red bean paste buns.

17. Finished product images.

Place a portion of coconut flakes in the dish.

Dip the warm pumpkin cakes in the coconut flakes to coat them fully.

Here is the finished coconut pumpkin cake.