Pumpkin Bean Paste

Overview

My best friend threw me a big pumpkin and said that her husband brought it from his hometown. I asked how I could finish such a big pumpkin. She smiled and said that pumpkin cakes are delicious. Knowing that she is a glutinous rice lover, okay, leave the rest to me. I went to buy rose red bean paste first and went back. After I got home, I steamed pumpkins, kneaded dough, and made cakes. I was so tired that I had a sore back. I used half a pumpkin and made a total of 60 pumpkin cakes. I gave her most of them, and shared some with my parents-in-law. I kept a few for myself. I watched my best friends talking one after another and couldn't stop talking. I didn't know how many days she would have enough.

Tags

• pasta
• old man
• breakfast
• lunch
• dinner
• students
• glutinous rice flour
• oil
• pumpkin rose
• red bean paste
• rice flour
• white sesame

Ingredients

Steps

1. 1 Peel and seed the pumpkin, wash and slice into slices

   

2. 2 Place in a steamer and steam until cooked, then cool slightly

   

3. 3 Prepare glutinous rice flour and rice flour

   

4. 4 Mix the two kinds of powder evenly

   

5. 5 Prepare red bean paste and white sesame seeds

   

6. 6 Then add the steamed pumpkin

   

7. 7 Knead into smooth dough

   

8. 8 Divide into even pieces, each about 35 grams

   

9. 9 Then divide each piece of red bean paste into about 18 grams and knead into balls

   

10. 10 Take a dough and shape it into a small bowl, add bean paste and seal it with a tiger's mouth

    

11. 11 Gently flatten and stick with white sesame seeds

    

12. 12 Pour oil into the hot pan, the oil temperature is 5 minutes hot, add the cakes, fry over low heat until one side turns brown

    

13. 13 Turn to medium heat and fry until golden brown on both sides, then remove from the pan

    

14. 14 Absorb the oil and enjoy