Pumpkin glutinous rice cake
Overview
I heard that the United States established a Thanksgiving Day to commemorate the hardships of its ancestors’ immigrants and celebrate the annual harvest. At that time, every household would eat pumpkin pie. In China, pumpkin pie does not have the same commemorative custom as in the West, nor does it have as important a status as glutinous rice balls. However, many people love it as much as glutinous rice balls.
Tags
Ingredients
Steps
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Cut the pumpkin into small pieces, throw away the seeds, and steam for 10-20 minutes. Some pumpkins are tender and ripe quickly. How to identify whether they are ripe or not? Take a chopstick and prick it lightly. It means it is ripe. Take it out and let it cool
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Use a rice spoon to press the pumpkin into a puree in a large bowl. 2. Then add glutinous rice flour. The ratio of glutinous rice flour is the same as that of pumpkin puree. Do not pour it in all at once. Add some glutinous rice flour and stir evenly before adding it again until the pumpkin puree feels sticky when pressed with a spoon.
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Use a spoon to scoop out a spoonful and put it into your hands to form a ball, flatten it, put red bean paste in the middle, knead the ball and press it into a cake.
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Press into a cake and dip evenly in bread crumbs
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After everything is done, heat the oil in the pan and start frying.
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When the oil temperature is 80% hot, fry until both sides are golden brown. There is no fixed time because everyone cooks it differently. Only when the color becomes darker is it ripe, because the pumpkin itself is ripe and can be eaten without frying. Be careful when turning it, otherwise it will be damaged. I use a spoon and chopsticks in both hands.
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Take it out and drizzle it with oil, then place it on a plate. The finished product will look very appetizing!
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I couldn't bear to eat another one, haha.
