Exclusive Korean-style Glutinous Rice Ball Pumpkin Soup

Peel the old pumpkin, remove the seeds, and cut it into thin slices.

Cook with a small amount of water.

Add 80 grams of glutinous rice flour and 30 grams of sticky rice flour to 30 grams of white sugar, then add warm water and stir, and knead into a dough by hand.

Let the dough rest for 10 minutes.

Roll into small round balls, knead the dough with warm water; this way it won't crack.

After the water is fully boiled, put it in to cook until done.

You can also scoop them out into cold water or ice water; this way the meatballs will be more chewy and bouncy.

After the pumpkin is cooked, mash it with a handheld electric mixer.

Once it reaches this state, you can pour it into the pot and heat it.

Pour in the glutinous rice balls and cook for 4-5 minutes until it becomes thick, then you can turn off the heat.

If there is a little baby at home, without adding glutinous rice dumplings, it becomes a complementary food for the baby.

Very good for the stomach, glutinous, soft, and fluffy.

It's also one of the weight-loss breakfasts.