Pumpkin Pie with Cheese
1.
Peel and cut the pumpkin into pieces and steam on the pot
2.
After the steamed pumpkin is allowed to cool, put it in a slightly larger pot and knead it into pumpkin puree.
3.
Add condensed milk and sugar (according to personal taste) to the kneaded pumpkin puree, and pour fresh milk (according to the consistency of the pumpkin puree, if the pumpkin puree is thin, add less milk; if the pumpkin puree is very thick, add a little more milk) )
4.
Knead the pumpkin puree with condensed milk, sugar and milk
5.
Add glutinous rice flour to the kneaded pumpkin puree, add glutinous rice flour while kneading, add the amount of glutinous rice flour until the pumpkin puree is kneaded into a dough and has toughness
6.
Divide the kneaded pumpkin and glutinous rice flour dough into equal parts slightly larger than the Lantern Festival, and then evenly dip it with cooked white sesame seeds.
7.
Add oil to the pan, gently reunite the pumpkin balls soaked in sesame seeds, squash them, and evenly place them into the pan. Fry at medium and low heat. When the pumpkin pie is fried on both sides until the color changes, it will be out of the pan.
Tips:
1. The milk must be added slowly. If you put too much milk all at once, you will need to add a lot of glutinous rice flour, so that the taste of pumpkin will be weak.
2. The sesame must be dipped in more, otherwise the pumpkin pie will stick to each other during frying
Summary: You can do a little more at a time to save it! Put it in the refrigerator, and just bite it in the microwave when you want to eat it!