Steamed Pumpkin in Small Tianchi Style

Steamed Pumpkin in Small Tianchi Style

　　Ingredients: one pound of pumpkin, two taels of pearl rice, three to four scallions, two tablespoons of sweet bean paste, one teaspoon of brown sugar, two tablespoons of soy sauce, two tablespoons of fermented glutinous rice wine, one teaspoon of five-spice powder, three tablespoons of blended oil, and salt to taste.

Method: 1. Place the pan over low heat and warm it up, then add pearl rice (if using low-stickiness rice, add a little sticky rice) and stir-fry until light yellow. 2. Scoop it out and let it cool, then blend it into rice flour in a food processor. 3. Peel and scoop the pumpkin, then cut it into about 1.5 cm cubes; chop the scallions. 4. Mix salt, soy sauce, brown sugar, sweet bean paste, fermented glutinous rice wine, chopped scallions, five-spice powder, and blended oil in a bowl to make the seasoning. 5. Toss the pumpkin cubes in the seasoning, then mix in the rice flour to coat the cubes evenly. 6. Arrange the coated pumpkin cubes in a bowl. 7. Steam over high heat in boiling water for about half an hour. 8. Remove once softened. 9. Cover the bowl with a plate. 10. Invert the pumpkin onto the plate, sprinkle with chopped scallions, and serve.