Pumpkin Pie with Mung Bean Filling
Overview
You can tell how much I love desserts by looking at the rhythm of my dessert making. Some people are curious about why I don’t cook. It’s not that I don’t cook, but that I don’t need to do it because there are more people eating in the store, so I stopped cooking after Sister Mi could walk, so I asked my mother to help me cook for the store’s employees. So I usually just take Sister Mi to work and make some cakes for Sister Mi to eat. In fact, I am also very good at cooking home-cooked food, but now I have less opportunity to cook it. Sometimes I will still contribute my cooking skills and share them with everyone
Tags
Ingredients
Steps
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Cut the pumpkin and steam it
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Crush the steamed pumpkin and add glutinous rice flour
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Because pumpkin has a lot of water, you can first knead it evenly and then add a little more water to see if there is not enough water. Knead the pumpkin glutinous rice flour into a ball
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Take a piece of dough and wrap it with mung bean filling
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After closing, gently place it on sesame seeds, flatten it, and wrap it in sesame seeds
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Put an appropriate amount of oil in a non-stick pan, add the wrapped glutinous rice dumplings and fry until golden brown on both sides
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Sister Mi eating pumpkin pie picture
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Finished product
