Pumpkin Pie

Pumpkin Pie

1. Peel the pumpkin, steam it and let it cool. Pour out the excess water. Add glutinous rice flour and sugar to make up. Divide it into small pieces and round and squash. If you are patient, you can also squeeze it into other shapes-I bought a whole small pumpkin. , You can decide how much glutinous rice flour to put in according to the amount of pumpkin. You don’t need to be very precise, as long as you knead it until it is not sticky, and it will not fall down softly after being rounded and flattened.

2. Introduce peanut oil, heat the oil and turn off the heat, put in the squeezed pumpkin pie. In order to prevent the outside from being scorched and the inside being unripe, be sure to fry on low heat and turn it over in time. Fry the cake until both sides are golden and crisp. Filter the oil and load it into the plate! If the epidermis is bubbling, press it with chopsticks, otherwise the bulge is too high and the surface layer is easy to be smeared.

3. It's best not to stack them directly when serving as the whole glutinous rice is easy to stick together, and it will not stick when it is stacked after cooling. My hometown will add sticky rice noodles, but after cooling overnight, it is very hard and sticks. It takes a long time to steam before it becomes soft. This whole glutinous rice is soft and soft any time you want to eat. It is very convenient and has a better taste.