1. Pumpkin peeled and seeded, sliced and steamed.
2. Add fine sugar to the steamed pumpkin while it is hot, and press the pumpkin into a puree with the back of a spoon.
3. Add glutinous rice flour in portions and mix well.
4. Then knead into a smooth dough, cover it with a damp cloth and let it wake for 10 minutes.
5. The awake dough is divided into round balls of about 25 grams each.
6. Dip the pumpkin balls in clean water, then dip the white sesame seeds and press the sesame seeds with your hands to make the sesame seeds stick firmly, and make all the pumpkin balls.
7. Pour a little more cooking oil into the pot, heat it to 60% heat, add the pumpkin balls, shake the pot gently, fry on medium-low heat until golden brown, and turn off the fire when the pumpkin balls float.
8. Remove the fried pumpkin balls and drain the oil before serving.
9. It is delicious on the outside and tender on the inside.
10. Finished picture.
11. Finished picture.
Tips:Pumpkins have different water absorption properties, so glutinous rice flour can be added in batches: the amount of sugar is added according to your preference; throughout the process, keep shaking the pot or use chopsticks to gently flip the pumpkin balls to prevent burning.
