Pumpkin Cheese Ball

Name: Pumpkin Cheese Ball
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g pumpkin; 200g Glutinous rice flour; 20g White sugar; Some White sesame; Some Mozzarella cheese

by I love baking

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The chubby balls are put into the hot oil, and as they continue to roll, they slowly turn into golden yellow, exuding the aroma of pumpkin and cheese, and they are greedy. This kind of pumpkin cheese ball is best when it is just out of the oven. Pick up a slightly hot one and put it in your mouth. The skin is crispy and soft, sandwiched with brushed cheese and fragrant white sesame seeds. The taste is sweet but not greasy. After eating one, I can’t help but eat the next. "

Ingredients

Pumpkin Cheese Ball

1. Peel and seed the pumpkin, cut into cubes, and steam for 15 minutes in a pot.

2. Take out the whole pumpkin and put it in a blender, add 20g of white sugar and stir into pumpkin puree.

3. Mix pumpkin puree and glutinous rice flour.

4. Knead into a smooth dough without grains.

5. Divide the dough evenly into 25g small doses.

6. The small doses are rounded and squashed, and then packed in an appropriate amount of mozzarella cheese.

7. After squeezing tightly, seal and round.

8. Pour out the white sesame seeds on the plate, roll the small round balls on the plate, evenly dip the white sesame seeds, the pumpkin balls are ready to be put into the pot.

9. Heat up the pan with hot oil, turn to low heat, put it in the pan and fry until golden brown, and then remove!

10. Let it cool for a while and you can start eating~~

Tips:
1. Take out the oil control and let it cool for a while before you can eat it! Don't hurt the soup.
2. Fry it and remove the oil control. Put a layer of oil-absorbing paper on the bottom of the pan to load it!