Pumpkin pie

1/3 pumpkin

Peel and scoop, clean and cut into pieces (reserve some pumpkin seeds for later use)

Put it in a microwave container and cook on high heat for 8 minutes. Do not add water as the pumpkin will release water as it cooks.

Take it out, pour out the excess juice (I drank it while it was hot, haha) and press it into pumpkin puree.

According to the sweetness of pumpkin and personal taste, add appropriate amount of sugar and mix well

Sift in 400 grams of glutinous rice flour

Mix the flour and pumpkin puree evenly and knead it into a dough

Divide the dough into 40g/portion

Cut coriander leaves into branches and leaves, wash and set aside

Wash the black sesame seeds and pumpkin seeds, dry-fry them separately and set aside

Take a piece of dough, roll it into a ball and flatten it

Take four pumpkin seeds and arrange them like flowers

Place coriander branches and leaves under the flowers

Sprinkle a little black sesame seeds in the middle and around the flowers, just like stamens

Heat oil in a pan and add pumpkin cake

Fry until golden brown on both sides

Push to the edge of the pot to drain the oil and serve.

Overview