1. This is half a pumpkin, peeled.
2. Cut the pumpkin finely into thin slices, about to be thin, the shorter the cooking time will be, and then steam it over water.
3. When it's almost cooked, just poke it with a rice spoon to make it soft.
4. Then put it into a mud press and press it into mud. Note that a lot of water will come out when you press it at the beginning, and the water should be thrown away. Don't press it into the basin with the pumpkin puree.
5. This is the pressed pumpkin puree, then add some white sugar to the pumpkin puree according to personal preference.
6. Then slowly add the glutinous rice flour, adding a small bowl to a small bowl. After adding a small bowl, mix the pumpkin puree. If it is not enough, add a small bowl instead of putting too much at one time.
7. This is the first time I have finished adding glutinous rice flour to the dough. It is still very runny, almost like pumpkin puree.
8. This is the third time to add glutinous rice flour to the dough. The dough gradually takes shape, but it still doesn't work.
9. This is the 5th time I have added glutinous rice flour, this time it is ok, the dough is smooth and not sticky.
10. Take out a small piece and round it.
11. Pack the stuffing heart.
12. Then squeeze the pumpkin pie with the filling to complete the semi-finished product.
13. Because grandma can't eat fried things, I steamed three pumpkin pie for grandma.
14. The others are fried in a frying pan until golden on both sides (I fry it a bit mushy).
15. Then let's eat! If there is no sugar in the outer skin, it is the original sweetness of pumpkin. When you bite into the filling, it has the sweetness of red bean paste. It is very delicious, soft and glutinous, and not too sweet!
Tips:After frying the pumpkin pie, you can use kitchen paper to absorb the oil, otherwise the oil will be over, or you can drain the oil!
