Pumpkin Bean Paste

Name: Pumpkin Bean Paste
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pumpkin; 200g Rice noodles; 500g Glutinous rice flour; 600g Rose Red Bean Paste; 50ml oil; 50g White sesame

by Xianger Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Autumn is the harvest season of pumpkins. My girlfriend threw me a big pumpkin and said that her husband brought it from her hometown. I said how can such a big pumpkin finish eating? She smiled and said that pumpkin pie is delicious, knowing she is a Nuo Mikong, okay, let me take care of the rest. I bought rose red bean paste first. After I got home, I steamed pumpkin, made dough and made cakes. I was tired and had a sore back. I used half a pumpkin and did it. A full 60 pumpkin pie, half of them were sent to her, and a little bit of in-laws, I kept a few for myself, watching my girlfriends can’t stop one by one, thinking she doesn’t know enough to eat for a few days

Ingredients

Pumpkin Bean Paste

1. Prepare the pumpkin

2. Peel the pumpkin seeds, wash and slice

3. Put it in a steamer, steam it in water, and let it cool down

4. Prepare glutinous rice flour and rice flour

5. Mix the two powders evenly

6. Prepare red bean paste and white sesame seeds

7. Add the steamed pumpkin

8. Knead into a smooth dough

9. Divide into even slabs about 35 grams each

10. Then divide each of the red bean paste into about 18 grams and rub the garden

11. Take a blank into a small bowl shape, add red bean paste and close the mouth

12. Gently squash the white sesame seeds

13. Pour the oil in a hot pan, heat the oil for 5 minutes, add the cake, and fry over a low heat until one side turns yellow

14. Turn to medium heat and turn it over and fry until golden on both sides and then out of the pan

15. You can enjoy it after absorbing the oil

Tips:
1. This kind of pumpkin pie with fillings has a thicker finished pie. After putting it in the pan, fry the inside thoroughly with a low fire, then turn it over and fry both sides over medium heat for a crispy taste.
2. Pumpkins of different quality have different moisture and taste. Don't add it all at once, it is better to knead while adjusting.