1. Peel the pumpkin, diced, and steam for 15 minutes (open the lid and poke with chopsticks to make sure it is cooked. When it is done, use chopsticks to pick up the pumpkin and enlarge it into the bowl)
2. Use a fork to press the pumpkin into puree, add 60 grams of sugar, I didn’t weigh the sugar, and I added 4 spoons of 15 grams of sugar directly with a measuring spoon
3. Add glutinous rice flour little by little, stir evenly with a fork while pressing, and then continue adding glutinous rice flour until the glutinous rice flour and pumpkin form a dough, whichever is soft and non-sticky. I probably used 400 grams of glutinous rice flour. This can depend on the situation
4. This state is fine, just soft
5. Divide the pumpkin glutinous rice dough into small pieces equally, I divided it into 16 pieces, and cut the banana into sections
6. Rub the pumpkin glutinous rice ball into a circle and gently flatten it, then put one side of the pumpkin pie in the coconut paste, press down and stick some coconut paste on it, you can omit this step if you don't like to eat coconut paste
7. Then put a piece of banana, wrap the pumpkin pie with your right hand, gently round and flatten it
8. Put the pumpkin pie in the sesame seeds and gently press down and coat with the sesame seeds.
9. Pack all
10. Put a proper amount of oil in the pan, put the pumpkin pie, cover the pan and fry on low heat, turn the noodles every 4-5 minutes, observe the coloring during the period, don’t fry it, it will be cooked in about 15-20 minutes
11. It’s a very small fire, to save time, I just serve 2 pots
12. The pumpkin pie is fried, the color is beautiful, the texture is soft and sweet, I ate a few in one breath
Tips:Cover the pot with a small fire and fry it for a long time. Observe more during the period. You can also turn the noodles a few more times. Generally, it will be almost done for about 15 minutes!
