Persimmon Buns

Persimmon Buns

　　Ingredients: 500g carrots, 400g glutinous rice flour, 100g sticky rice flour, an appropriate amount of custard powder, white sugar, lard, cocoa powder, etc. Toppings: Lotus seed paste. Preparation method: Steamed. Wash and steam the carrots, squeeze out the water, and mash into a pulp. Add glutinous rice flour, sticky rice flour, custard powder, white sugar, lard, and mix well to form a vegetable and fruit dough; take a small portion, add cocoa powder, and knead into a brown dough for later use. Then divide the carrot dough into pieces, wrap in lotus seed paste, shape into persimmons, and press four ridges using a special comb. Mold the brown dough into persimmon calyxes, dip in water, and attach them on top. Steam until cooked. Flavor characteristics: Resembling persimmons in shape, golden-orange in color, soft, glutinous, sweet, and fragrant. Technical points: The ingredient proportions should be appropriate; do not use too much cocoa powder. (Guiyang)