Glutinous Pumpkin Pie

Name: Glutinous Pumpkin Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Old pumpkin; 500g Glutinous rice flour; 100g Sugar; Some oil

by Easy to cook

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I made pumpkin pie N times, and this time I made it the most popular among my family. LG also suggested that our family will make pumpkin pie according to this recipe in the future. The taste is soft and waxy, with a strong pumpkin flavor. It is very elastic and full of muscles after breaking. good to eat! This is the real pumpkin pie~ Look at what he said! The taste of the pumpkin pie is obviously different from the last time. The last time the recipe is half of glutinous rice flour and flour. The taste is harder, and the noodle aroma masks the taste of the pumpkin itself. It is called pumpkin noodles. Appropriate. It’s my favorite dim sum, I can’t help it, I didn’t get their approval, and it’s not good to eat it alone. Serve them wholeheartedly this time, and adjusted them completely according to their taste: abandoning the use of flour as ingredients, all using glutinous rice flour and pumpkin, and reducing the amount of sugar. After a small change, the effect is not bad! "

Ingredients

300g Old Pumpkin
500g Glutinous Rice Flour
100g Sugar
Some Oil

Glutinous Pumpkin Pie

1. Ingredients: old pumpkin, glutinous rice flour, white sugar.

2. Peel and wash the pumpkin, cut into thin slices, and steam it in a bowl for 15 minutes, or spray some water on the surface of the pumpkin and put it in a microwave oven on high heat for about 8 minutes.

3. Prepare a large clean basin to treat the steamed pumpkin: filter out the distilled water in the bowl, pour the pumpkin into the basin, mash the pumpkin first, add sugar, add glutinous rice flour several times while it is hot, and stir with a rolling pin or wooden spatula Evenly. (Too hot, don't stir it with your hands!)

4. Stir until the dough has moderate humidity and can be formed smoothly. At this time, you can put on disposable gloves and start kneading the dough, and knead it several times on the panel until the dough is soft and smooth.

5. Knead into large noodles, cut into pumpkin syrup, and round. Take out the mold for making egg tarts, wash and control the moisture, put some oil in the mold, put in the agent, and lightly press with the palm to shape. In turn, the mold can be demolded smoothly by tapping. (Refer to the picture)

6. Put a proper amount of oil in a hot pan, add pumpkin pie and fry until golden brown on both sides.

7. Scoop up and use special absorbent paper for the kitchen to absorb the excess oil.

Tips:
Choose the old pumpkin to be sweet. Treat the steamed pumpkin: 1. Pour out the refluxed distilled water and spin as much as possible, so you can add less glutinous rice flour. (Remember that the glutinous rice flour should not be added all at once, leaving some for finishing. It is better to make more than to give up when the powder is not enough, especially the details that novices should pay attention to.) 2. When frying pumpkin pie, it is best to keep a low fire. The skin is easy to paste and the inside is not fully cooked.