Oatmeal Pumpkin Pie
Overview
This oatmeal pumpkin pie has a soft and chewy crust and a sweet filling. Because it contains pumpkin puree and adds oatmeal, it is more nutritious. It is a very good Chinese dessert. The bean paste filling can also be replaced with other personal favorite fillings, such as black sesame seeds, peanuts, etc. In fact, it is very delicious even without fillings. When making it, you can dip the outer shell in sesame seeds, bread crumbs or coconut mash.
Tags
Ingredients
Steps
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Reserve raw materials.
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Peel the pumpkin, wash and cut into large pieces.
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Pumpkin is steamed and pressed into puree.
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Pour glutinous rice flour, sugar (optional, because the bean paste filling is also sweet), and oatmeal into a large bowl.
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Mix well.
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Knead the flour and pumpkin puree together into a uniform dough.
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(Follow the steps from left to right as shown in the picture.) Take a small piece of dough and flatten it, add a bean paste ball, carefully close it and make it into a round shape, and then flatten it into a small cake shape.
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You can dip the crust with bread crumbs, white sesame seeds, etc. according to your personal preference. (From top to bottom in the picture, they are non-stick, dipped in bread crumbs, and dipped in white sesame seeds.)
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Heat the oil pan, add the prepared pumpkin cake dough, or fry it.
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Fry until the pumpkin cake floats, indicating that it is cooked. Take it out and eat it.
