Bean Paste Pumpkin Pie
1.
Wash and peel the pumpkin, cut into small slices
2.
Put it in a pot, steam over water, bring to a boil on high fire, low fire for 8 minutes
3.
Put the steamed pumpkin in a bowl and mash it with a spoon
4.
Use a mesh sieve to filter out excess water
5.
Add glutinous rice flour, corn starch and fine sugar to pumpkin puree
6.
Knead into a smooth and firm dough
7.
Divide the dough into 10-11 small balls
8.
Take a pumpkin dough and place it in your palm, squeeze it, and add an appropriate amount of bean paste (about 9 grams)
9.
Wrap the filling, seal, round, and slightly flatten
10.
Use a toothpick to press out three lines on the surface, and use a toothpick to press on the side (more force, so as not to lighten the lines after steaming)
11.
Made pumpkin shank with small raisins
12.
Put greased paper on the steaming rack, put the pumpkin pie on top, put cold water in the pot, and steam over the water.
13.
Steam on medium heat for 10 minutes, simmer for 5 minutes and serve
Tips:
1. Because the water absorption of pumpkin and glutinous rice flour are different, you can add more glutinous rice flour if the dough is sticky when forming a dough.
2. Oil paper pad is best, because it will be very sticky after steaming
