Pumpkin pie

Overview

The simplest recipe and the simplest steps

Peel the pumpkin, steam it, let it cool and discard the excess water. Add the glutinous rice flour and sugar and mix well. Divide it into small pieces and knead it into a round shape. You can also knead it into other shapes if you are patient - I bought a whole small pumpkin. You can decide how much glutinous rice flour to put according to the size of the pumpkin. It doesn’t have to be precise. Just knead it until it is not sticky and it will not fall softly after being rounded and flattened
Introduce peanut oil, heat the oil, turn down the heat, and put in the pinched pumpkin cake embryo. In order to prevent the outside from being burnt and the inside from being uncooked, be sure to fry over low heat and turn over in time. Fry the cake until both sides are golden brown and slightly crispy. Put a colander on it to filter the oil and put it on a plate! If the skin is blistered, use chopsticks to press it down, otherwise the blisters will be too high and the surface will easily burn off
It is best not to stack them directly when loading them on the plate because they are all glutinous rice and tend to stick together. They will not stick when stacked after cooling. In my hometown, we add sticky rice flour, but it is very hard after cooling overnight and takes a long time to steam before becoming soft. This whole glutinous rice version will remain soft and soft no matter how long you keep it. You can eat it anytime you want. It is very convenient and tastes better