Pumpkin pie
Overview
The pumpkin cake is crispy on the outside and glutinous on the inside. No artificial coloring or saccharin is added, so you can make it yourself with peace of mind!
Tags
Ingredients
Steps
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This is half a pumpkin, peeled.
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Cut the pumpkin into thin slices, about as thin as possible, and steam them in a pot for a shorter period of time, then steam them over water.
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When it's almost done, poke it with a rice spoon until it becomes tender.
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Then put it into a mud press and press it into mud. Note that a lot of water will come out when you press it at the beginning. Discard the water and do not press it into the basin with the pumpkin puree.
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This is the pressed pumpkin puree, and then add some white sugar to the pumpkin puree according to personal preference.
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Then slowly add the glutinous rice flour in small bowls and small bowls. After adding a small bowl, mix the pumpkin puree evenly. If you feel it is not enough, add another small bowl. Do not add too much at once.
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This is the first time I have added glutinous rice flour to the dough, and it is still very thin, almost like pumpkin puree.
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This is the third time adding glutinous rice flour to the dough. The dough is gradually taking shape, but not yet.
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This is the fifth time I have added glutinous rice flour, and it is ok this time. The dough is smooth and not sticky.
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Take out a small piece and roll it into a ball.
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Wrap in filling.
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Then flatten the pumpkin pie with stuffing, and the semi-finished product is completed.
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Because grandma can't eat fried things, I steamed three pumpkin pancakes for grandma.
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Fry the rest in oil until golden brown on both sides (I fried it a bit burnt).
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Then it’s time to eat! If there is no sugar added to the outer skin, it will have the original sweetness of pumpkin. When you bite into the filling, you will have the sweetness of red bean paste. It is very delicious, soft and glutinous, and not overly sweet!
