1. Peel and seed the pumpkin, cut into small pieces, and steam.
2. Sift the steamed pumpkin into a fine pumpkin puree, add sugar, and add glutinous rice flour.
3. First add 90g of glutinous rice flour, mix well, and then check the dryness and wetness of the dough, then slowly add the glutinous rice flour until the dough is smooth, not sticky, and moderately firm.
4. Take a 20g ball, knead it round, knead it into noodles, put 5g red bean paste, push up with a tiger's mouth like a glutinous rice ball, while wrapping the red bean paste, try not to pack in air.
5. Tighten the mouth, round and flatten, and dip white sesame seeds on both sides.
6. Do the rest.
7. Start the frying pan and fry slowly on low heat until golden on both sides.
Tips:1. Sieving the pumpkin is more delicate, if it is troublesome, it can be pressed into puree directly with a spoon.
2. The amount of glutinous rice flour is for reference, and it is better to add a small amount multiple times.
3. There is no red bean paste, and the solid package is also delicious. You can also use mashed purple potato as the filling, which is very beautiful.
4. There is no white sesame seeds that can be replaced by bread crumbs. The disadvantage is that the bread crumbs are too oil-absorbing.
5. You can do more at one time, put it in a plastic dish, and put it in a fresh-keeping bag after freezing it in the freezer.
6. People with poor gastrointestinal function eat less glutinous rice food.
