Pan-fried Pumpkin Pie

Name: Pan-fried Pumpkin Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Peeled pumpkin; 400g Glutinous rice flour; 5 tablespoons Sugar

by lucky_girl

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I don’t know if it’s sunny or the pumpkin season. Yesterday, when I went to the supermarket, I found that the pumpkin was cheap and scary. I bought a big pumpkin for two yuan and I went home and wondered how to finish it. The first thing that comes to my mind is pumpkin pie. The method of pumpkin pie is so simple that even children can make it (when I was young, my mother often asked me to make pumpkin pie by myself, and she was watching me by the side). The sweet and glutinous pumpkin pie is really delicious, and the method of frying can make it crispy on the outside and sticky on the inside. The taste is great! Of course, you can also use deep-frying or healthy steaming, but pan-fried pumpkin pie is definitely my favorite method! "

Ingredients

400g Peeled Pumpkin
400g Glutinous Rice Flour
5 tablespoons Sugar

Pan-fried Pumpkin Pie

1. Pumpkin, peeled and sliced, steamed for 10 minutes

2. Pour the glutinous rice flour into the basin, add sugar and mix well

3. Steam for about 10 minutes, whichever is soft

4. Pour it into the glutinous rice flour while it is hot, crush the pumpkin with a spoon and mix it with a spoon

5. Touch it with your hands and knead it with your hands when the temperature is right, don't worry about adding water, knead as much as possible first, just add a little bit if you can't knead. Generally this ratio is appropriate. Knead evenly into a dough, not sticky. Then separate the potions one by one, round and flatten them

6. Add oil to a non-stick pan and fry on low heat, turning it over. Fry for about three or four minutes, golden on both sides

7. Crispy outside and waxy inside

8. Sweet

Tips:
Glutinous rice is not easy to digest, so don't eat too much at one time! The portion I made is just right for four people. The ratio of pumpkin to glutinous rice is generally 1:1 (the pumpkin is the weight after peeling and removing the flesh), but the water content of each pumpkin is different, if the flour cannot be rubbed, add a little water, and add 1 if it is sticky. A little bit of powder. I give sugar according to my preference. Pumpkin originally has a sweet taste, so I don’t give much sugar.