Pumpkin pie

Overview

This pumpkin pie is pan-fried without the traditional deep-frying process. It is very suitable for foodies who like sweets but do not want to consume too much oil. The pumpkin used as the main ingredient is made from the leftover pumpkin from the white water pumpkin soup. Normally, the pumpkin is cut into thin slices and steamed, so that there is less water and the taste will be better

Tags

• staple food
• home cooking
• bread crumbs
• pumpkin
• white sugar
• plain flour

Ingredients

Steps

1. 1 Cut the pumpkin into thin slices, steam it over water, add the sugar while it is hot and mix well, then slowly add the flour

   

2. 2 Knead it into a smooth dough

   

3. 3 Arrange the dough into long strips and divide into equal-sized balls. Wrap the black sesame filling prepared in advance. I used the leftover filling from glutinous rice balls. This filling is made by steaming a mixture of cooked sesame seeds, white sugar and lard. Then roll it into a ball, flatten it and roll it in bread crumbs

   

4. 4 Put a small amount of oil in a pan and fry over low heat until both sides are golden brown