Inflatable Pumpkin Pie

Name: Inflatable Pumpkin Pie
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 260g pumpkin; 260g Glutinous rice flour; 30g Sugar; 20g White sesame; Some Jiusan Freshly Squeezed Soybean Oil

by Leaf's Little Chef

4.9 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Pumpkin pie used to be my baby’s favorite. Since my baby often followed me to nutrition classes, she has taken the initiative to seldom eat fried food, so this pumpkin pie will be performed this time in my family for a year. Although fried is unhealthy, it really can't resist the fragrance. It is crispy on the outside and soft on the inside. It is really delicious!
When frying this pumpkin pie, deep fry it on a low fire. Fry it on a high fire before it is out of the pan to force out the oil. Press lightly while frying, so that the hollow pumpkin pie will be fried. It is delicious and beautiful, and there is no need to add baking powder. Deep frying is high in calories, so when I made this pumpkin pie, I only put 30 grams of sugar in 20 pumpkin pie to reduce the calories as much as possible. My family doesn’t like sweet and greasy food. The pumpkin itself is slightly sweet, so I put a little sugar in it. I think the sweetness is enough. When you make it, you don’t think it is sweet enough. It is recommended to sift a little powdered sugar on the surface when you eat it. Use only a little bit, because it is applied to the surface, but it feels very sweet. This is the life of reducing the amount of sugar. The trick..."

Ingredients

260g Pumpkin
260g Glutinous Rice Flour
30g Sugar
20g White Sesame
Some Jiusan Freshly Squeezed Soybean Oil

Inflatable Pumpkin Pie

1. Prepare the raw materials.

2. Peel the pumpkin and cut into small pieces.

3. Add the water that has not been used for the pumpkin, and put it in the microwave on high heat for eight minutes until the pumpkin is cooked.

4. Filter out the excess water in the pumpkin.

5. Beat the pumpkin into a fine puree. If you don't have a mixer, you can directly crush it into a puree, but it will be a little rougher.

6. Add glutinous rice flour and sugar.

7. Mix well and knead into a dough.

8. Divide into 20 small doses and roll them into round balls.

9. Coat the white sesame seeds evenly. Be careful to use raw white sesame seeds, otherwise the sesame seeds will become mushy during frying.

10. Press and rub again to make the white sesame seeds adhere to the pumpkin glutinous rice ball tightly.

11. Add enough Niusan freshly squeezed soybean oil to the pot and heat it to 40% of the heat and change to a low heat.

12. Put the pumpkin glutinous rice ball in, use chopsticks to keep moving it to heat evenly.

13. After a little setting, use a spatula to gently press and flatten.

14. After swelling, press again, not too hard.

15. Press repeatedly until it swells to a bulge, and it becomes hollow in the middle, and explode on a high fire before it is out of the pot to force out the oil.

16. Out of the pan.

Tips:
1. Use even force when pressing, don't crush it too hard, so that it can no longer expand;
2. Use a small fire, otherwise it will quickly fry. After putting it in, shake the pot and use chopsticks to make it evenly heated;
3. The absorbency of pumpkin is different, and glutinous rice flour should be increased or decreased according to the actual situation.