1. Pumpkin slices, red dates, diced, and steamed in a pot (the pumpkin slices in the picture are boiled, preferably steamed, to retain more pumpkin flavor and not lose in the water)
2. Leave the steamed pumpkin slices in the air for about fifteen minutes. When the water on the surface is almost evaporated, mash it into a puree. You can add some brown or white sugar (you can also add sugar, depending on your taste).
3. Mix all-purpose flour and glutinous rice in a ratio of 1:2 (mixing flour is a personal preference, if you don’t want to stick to your teeth, you can also use glutinous rice flour), pour it into the pumpkin puree in batches, and wait until the dough is 80%. Add the steamed diced red dates.
4. Knead the mixed dough into long strips and divide them equally (this picture is beautiful, I like it, it looks good! Haha⊙▽⊙)
5. Knead the evenly divided small dough into a circle and roll it into a circle in turn
6. Preheat the pot, pour in an appropriate amount of vegetable oil, add pumpkin pie and fry until golden on both sides. (The equipment is limited, it is fried in an electric rice cooker, and this picture was taken when it was the first time to make pumpkin pie, the beauty is not enough...)
Tips:1: Let the pumpkin slices dry for fifteen minutes before mashing, to avoid too much water, add too much flour/glutinous rice flour when mixing, so that the pumpkin flavor will not be strong, which will affect the taste.
2: Add the diced red dates too early. When the noodles are mixed, the red dates will be "harmonious". Add them when the dough is 80% good. You can taste the sweet red dates when you bite into the pumpkin pie. It's so delicious!
