南瓜栗子奶Pumpkin Chestnut Milk

将½杯糯米浸泡4个小时，沥干水分，蒸30分钟至熟，备用。Soak ½ cup of glutinous rice for 4 hours, drain and steam for 30 minutes until cooked, set aside.

将日本南瓜去皮切块，蒸至软，取出待凉，备用。Peel and cut the Japanese pumpkin into pieces, steam until soft, take out and let cool, set aside.

将一半份量的南瓜和饮用水放入搅拌机内，打成南瓜酱，倒出，备用。Put half of the pumpkin and drinking water into a blender, blend into pumpkin puree, pour out and set aside.

将剩下的南瓜、甜栗子和牛奶放入搅拌机内，打成汁，备用。Put the remaining pumpkin, sweet chestnuts and milk into a blender, make a juice, set aside.

取2个玻璃杯，在最底部加入适量的糯米饭、作法3和4的南瓜酱、南瓜栗子奶，最后摆上材料B，即可享用。Take 2 glasses, add an appropriate amount of glutinous rice, pumpkin puree from Steps 3 and 4, pumpkin chestnut milk at the bottom, and put ingredient B at the end, enjoy.