Pumpkin pie

Overview

It has been a long time since the last time someone wanted to eat pumpkin porridge, and I still don’t know what to do with the remaining half of the pumpkin (someone’s voiceover: Isn’t it?! It’s been so long and you still don’t throw it away!). I originally wanted to make pumpkin toast, but there was too much pumpkin puree. A certain woman suddenly thought of pumpkin cakes, filled with her mother's favorite rose bean paste, soft, glutinous and sweet, wouldn't it be good? No need to fry, low-fat and healthy, pumpkin can lower blood sugar, and diabetics can also eat it in small amounts. It also has a soft and chewy texture, making it suitable for elderly people with bad teeth.

Tags

• staple food
• snacks
• home cooking
• common dishes
• cake
• glutinous rice flour
• pumpkin
• rose jam
• bean paste

Ingredients

Steps

1. 1 Peel the pumpkin, slice it, and cook it in the microwave. Mash after drying.

   

2. 2 Put an appropriate amount of glutinous rice flour into the pumpkin puree until it can be combined into a ball.

   

3. 3 Reconciled pumpkin dough.

   

4. 4 Add a little sugar rose paste to the bean paste to make rose bean paste.

   

5. 5 Take an appropriate amount of pumpkin dough and flatten it with your hands.

   

6. 6 Place an appropriate amount of bean paste filling on the skin.

   

7. 7 Slowly close the mouth with your hands and form a ball.

   

8. 8 Put a little glutinous rice powder in the mooncake mold, put the dumplings in the mold, and press into small cakes on oil paper.

   

9. 9 Put it in the pot and steam over high heat for 10 minutes.

   

10. 10 Eat it warm. If it gets cold, the skin will harden. Steam it again before eating it.