

Ingredients:
1/2 Cup of Cook Red Bean, cooked through but not marshy
250g Australia Pumpkin, cut into cubes
1 Cup of Water
50ml of Almond Cream, optional
Methods:
1. Put the pumpkin cubes into a small saucepan together with 1 cup or more of water to cover the pumpkin then simmer it in low heat until the cubes are tender and soft.
2. Mash the soft pumpkin cubes through a sieves then return the pumpkin puree back into the same saucepan with the remaining water and stir till well combine.
3. Next add in the cooked red bean and mini dumpling and simmer for a while, if the base is too
thick, you can add in some extra water to dilute it.
4. Before serving, you can drizzle 1 - 2 tablespoons of almond cream on top to enhance the flavour.
5. As you have notice, I didn't add any sugar to sweeten this dessert because I find that the Pumpkin puree is already sweet enough to my liking. But then if you want it to taste better you can add extra sugar to sweeten it.
Mini Red Bean Dumpling
Ingredients:
25g Glutinous Rice Flour
Suitable amount of Sweeten Warm Red Bean Soup
Methods:
1. In a mixing bowl, mixed the glutinous rice flour with suitable about of warm red bean soup to make into a dough.
2. Knead it until smooth then roll into small dumpling in marble size or bigger depend on your preference.
3. Bring a pot of water to boil, drop in the pre-rolled dumplings and cooked until it float to the surface and continue to let it boil for another 2 minutes then drain and soaked it in cold water for a few minutes to enhance the texture.(make it more Q)
4. Dish and set aside for later use. (you can prepare this while cooking the pumpkin)
Notes:
a) You can cooked your own red bean or you can buy those ready cooked red bean soup or pre-packed cooked red bean.
b) I used Australia Pumpkin because I like it's orangy colour.
c) If you don't wish to prepare your own dumpling, you can use those pre-packed type from supermarket.
