Pumpkin Pie with Cheese
by Fish chef
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Wash the old pumpkin.
2. Cut into cubes and steamed, remove the pumpkin skin.
3. Add appropriate amount of sugar and mix well.
4. Stir well.
5. Add glutinous rice flour and japonica rice flour in a 4:1 ratio.
6. Add japonica rice flour.
7. Stir it with chopsticks.
8. Knead into a pumpkin ball.
9. Take an appropriate amount of pumpkin balls and knead into long strips.
10. After cutting into small pieces of similar size, put them in a fresh-keeping bag to prevent them from drying out.
11. Take a small ball and round it.
12. Press it gently with your hands.
13. Squeeze into the bean paste.
14. Round again and press gently again to flatten.
15. Brush the finished pumpkin pie with a layer of water, put it in the pile of sesame seeds, stick sesame seeds on both sides, and so on.
16. Pour an appropriate amount of oil into the pot. When the oil is 50% hot, put the pumpkin pie and fry on medium heat. Turn the front and back of the middle a few times.
17. Remove it when it's golden, and soak up the oil with a kitchen paper towel.
Tips:1. White sesame seeds can also be replaced by bread crumbs, but the sesame seeds taste better
2. Japonica rice noodles can be added or not
3. If it is steamed pumpkin pie, the ratio of glutinous rice flour to japonica rice flour is 2:1, which is easy to shape and tastes not greasy.
4. Brush with clean water to make more sesame seeds stick up. Clean water can be replaced with egg liquid
5. You can make more at a time, put it in quick-frozen, fry a few pieces when you want to eat, it is very convenient
6. It’s easy to get dry and irritable in autumn. After eating fried pumpkin pie, I forgot to eat some melons and fruits to neutralize it. I have a bowl of mung bean soup in my photo.
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