南瓜豆泥椰粿 （Pumpkin And Green Bean Dumplings)

往往买食谱杂志时， 只为了食谱里的一两道喜欢的食谱。 而往往却因为很喜欢那本食谱， 可是却在买了回家后， 搁着在哪连翻都懒得去翻看它， 封尘了！

最近， 买了一本旧杂志， 非常喜欢。 那天， 趁着家里没有wifi, 便把书架里的书重新整理了。 在整理的过程中， 从书架上看到了那本刚从书局买回来的旧杂志， 就连那塑胶袋都没拆下， 还是全新的。 天啊！ 怎么会在这样呢？

谢谢酒窝美人的香蕉叶碟子， 很喜欢！ 

原食谱是把包好馅料的南瓜粿蒸熟后， 才以香蕉叶裹好。  这里的做法。我把它稍微修改了。 我也把馅料中的幼糖换成了黄糖。 

Pumpkin And Green Bean Dumplings

（Recipe from yumyum 67)

Skin Ingredients:

200g glutinous rice flour, 2 tbsp oil, 100g steamed pumpkin, 1 tbsp sugar, 

100ml thick coconut milk

Filling:

100g split green bean ( soaked overnight), 1/2 grated (135g), 50g caster sugar (I used brown sugar), 1/2 tsp salt

* 15 pieces 8" rounded banana leaf

Method：

1. Skin“ Combine all ingredients and mix into a dough.  Cover and rest for 10 minutes.

2. Filling: Steam split green beans until soft and mash into paste while it is still hot.  Add in the remaining ingredients and mix well.

3. Divide skin dough into 15 portions. Wrap skin with filling and shape into balls. 

4. Grease banana leaves with a little oil. Fold banana leaf in half and then fold in half again. Make a cone and put glutinous rice ball into it.

5. Steam over high heat for 10 minutes or until cooked. Serve.