Pumpkin Pie with Sesame Blueberry Sauce

Name: Pumpkin Pie with Sesame Blueberry Sauce
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Glutinous rice flour; 100g Pumpkin puree; 15g Sugar; 20g White sesame; 1g salt; 30g Blueberry jam; Some Cooking oil

by Easy to cook

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Because I have made a lot of pumpkin pie in the past, as long as you start, you will be ready to cook the pie. When it is fried in a pan, a burst of aroma will fill the kitchen. The pumpkin pie becomes bulging due to the heat in the pan. Use the chopsticks to turn the pancake and turn it over. After a few clicks, the two sides are golden and oily, which is appetizing. Wide open, greedy insects surge. As soon as I got out of the pot, I couldn’t help picking up one and preparing to taste it, but it was too hot, so I hurriedly changed the left hand to the right hand of the pumpkin pie. After several rounds, it was cooled to the point where I could put it in my mouth and take a bite. The warm blueberry sauce filled the mouth, sour and sweet, soft and waxy. Chew lightly again, the unique chewy chewy of glutinous rice flour is very chewy. After eating, the mouthful of sesame aroma makes people have endless aftertaste.

Ingredients

Pumpkin Pie with Sesame Blueberry Sauce

1. Mix the pumpkin puree with sugar, salt, and bite it in the microwave for 2 minutes. I usually steam the old pumpkin, stir it into pumpkin puree and put it in the refrigerator. Take it out and heat it up when needed.

Pumpkin Pie with Sesame Blueberry Sauce recipe

2. Pour the glutinous rice flour on the chopping board, pour into the heated pumpkin puree

3. Knead into a smooth and soft dough

4. Take out the blueberry sauce and white sesame seeds

5. Divide the big dough into several small doughs of uniform size and round them

6. Press the small dough flat, make the dough a bit bigger, put blueberry sauce in the middle, wrap the filling, close the sides and squeeze gently

7. Roll the pumpkin pie on the sesame seeds a few times, and coat both sides of the pumpkin pie with white sesame seeds

8. Heat the pan, pour the cooking oil, spread the pumpkin pie neatly in the pan, leaving a little space between the pie, and fry for a while.

9. Slowly the pumpkin pie will become bulging, and when the two sides turn brown, you can start the pot.

Tips:
Tips for food:

Add some salted noodles to make the pumpkin pie sweeter and more mellow. Keep cooking on a medium-to-small heat so that the pumpkin pie looks good in color, and it is cooked through at the same time.