Pumpkin pie
Overview
This year I harvested several pumpkins at home and kept them for a long time. I had to open one before and it seemed like I had to eat it three times before I finished it. Although it was a small pumpkin, it had so little food to eat. I thought I could use up more time making pumpkin pie, and I happened to have some chopped peanuts in the refrigerator.
Tags
Ingredients
Steps
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Peel and cut the pumpkin into cubes, add a little less water to cook thoroughly, and mash it into puree. It can also be steamed or cooked in the microwave.
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Prepare the fillings, stir-fry chopped peanuts and add brown sugar. I got a pack of grated coconut as a gift when I bought something, and poured some of it in. You don’t have to be free, or you can add bean paste, as long as you like.
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Put the glutinous rice flour on the plate and make a well in the middle.
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Pour the cooked pumpkin paste into the glutinous rice flour immediately. Of course, don't pour it all at once, otherwise there will be too much water.
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Pour in portions and stir with a spoon. When most of it is wet start kneading into a ball.
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Be careful because it is sticky to your hands because it is glutinous rice flour, so wear gloves when kneading. The kneading process is sticky at first, then becomes less and less sticky, and finally the kneaded dough is non-sticky.
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When wrapping, grab a ball with your hands, palms facing each other, and knead it into a smooth ball of dough.
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Then shape it into a nest shape. With the thumbs on the inside and eight fingers on the outside, pinching and turning, one person cannot take photos...
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Add appropriate amount of filling.
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Use your skilled technique to close the mouth.
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Press slightly into a cake shape.
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Heat the oil in the pan over low heat and add the pumpkin cake embryo. If steaming, steam it in a steamer, and remember to put something on it.
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I guess one side is a bit cooked, so turn it over. Press it down with a spatula and fry over low heat.
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After both sides are slightly browned, add a little water, cover the pot, and simmer over low heat for a minute or two.
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If you see the pumpkin pie puffing up, it means it's done. Open the lid at this time, and if there is still water, boil it dry. Remember to keep the fire low.
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When frying, turn it over frequently, otherwise you won't even know it's burnt.
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You can substitute other fillings. I like peanut brown sugar. Adding some shredded coconut also adds a flavor.
