Creamy Pumpkin Pie

Name: Creamy Pumpkin Pie
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500 Old pumpkin; 500 Glutinous rice flour; Some Sugar; Some Bread crumbs; 1 egg; 30g butter

by goldhous

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Since discovering the website Gourmet World, I have learned a lot of dishes, snacks, and cold drinks. Among them, I am more satisfied with the braised lion's head, original egg tart, braised tofu with egg, and mustard with minced pork. My son is more satisfied with Yangzhou fried rice (must have shrimp), and my wife thinks my mango ice cream is good.
But bread and cakes have been unsuccessful because they have to be passed, fermented or something. Today, the pumpkin pie is simple and the ingredients are also available. Experiment now! "

Ingredients

Creamy Pumpkin Pie

1. Peel the old pumpkin, cut into pieces, and steam it on a plate. It takes about 10-20 minutes. You can use chopsticks to try it.

2. Super glutinous rice flour

3. After the pumpkin is steamed, put it in a basin and mash it into puree. If there is water in the basin, pour out as much as possible, because the cooked pumpkin has a lot of water and the noodles coming out are very rare

4. After the pumpkin puree cools, add butter and sugar to the pumpkin puree. Add glutinous rice flour and stir until it becomes a dough.

5. Knead the dough into sticks, squeeze them into small pieces, round them one by one, dip in egg liquid, and roll with bread crumbs

6. Sprinkle a little flour on the panel and squash the ball of bread crumbs on the panel

7. Press more than one at a time, don't press one by one and fry the other

8. Put oil in the pan (no matter how much, fry more, and fry less), put down the pumpkin pie, and fry it on low heat until golden on both sides.

9. The fried pancakes are placed on absorbent paper to absorb the oil, healthy!

10. Serve on a plate, eat while it is hot, the shell is crispy and soft inside, and the aroma is tangy!

Tips:
It is difficult to make dough. Because the steamed pumpkin has a lot of moisture, the noodles made at a ratio of 1:1 are easy to thin, and they can’t be kneaded into a dough at all. You can only add glutinous rice flour continuously.

I added all the glutinous rice flour I bought into the pumpkin puree. It was still a little runny, that is, a relatively dry batter, which was similar to the noodles we used to make dumplings. It's just a little touch, just throw it into the breadcrumbs and roll, so there is no need to dip the egg liquid, saving eggs.