Real (steamed) Pumpkin Pie

Real (steamed) Pumpkin Pie

by Eyebrow

4.9 (1)
Favorite

Difficulty

Easy

Time

10m

Serving

2

Pumpkin pie is a traditional snack on our side, we call it rice guata pie. Pumpkin pie has two types of maturation: steaming and deep-frying, each with its own advantages: the fried one is crispy on the outside and soft on the inside, the steamed one is beautiful, soft and sweet.
Today's small snack was prepared by my mother-in-law. When I found out that I wanted to make a video, she had already prepared the filling, the pumpkin was cooked, and the noodles were being mixed. Therefore, in the video, the noodle is replaced by boiling water instead of boiled pumpkin, and the amount in the table of materials does not have a precise value. However, Chinese noodles are the same as Chinese dishes. They don’t pay much attention to precise weighing. They mainly depend on the state. It’s like mixing noodles. If you add more pumpkin, add more flour. When pouring pumpkin or water into the powder, don't be too bold, but add little by little. "Keep one hand" is very important.
Pumpkin pie has its own flavor when eaten cold or hot, and it is also a very popular snack at banquets. It's the Chinese New Year right away, so why not practice your hands first?

Ingredients

Real (steamed) Pumpkin Pie

1. The red dates are pitted, finely chopped, and white sugar is added, and the filling is ready. The amount of sugar added depends on your taste.

Real (steamed) Pumpkin Pie recipe

2. The pumpkin uses local pumpkins, not bebe pumpkins, peeled and boiled with a little water to make "porridge" without adding rice.

Real (steamed) Pumpkin Pie recipe

3. Mix 2 parts of glutinous rice flour and 1 part of flour. Add the boiled pumpkin "porridge" to the flour and stir while adding. Do not pour the pumpkin "porridge" all at once, add little by little until it becomes flocculent.

Real (steamed) Pumpkin Pie recipe

4. Knead the noodles and watch the state while kneading. Add some flour when it's wet and sticky (add glutinous rice flour if you like glutinous, or flour if you like harder), add pumpkin "porridge" if it feels dry, no pumpkin "porridge" "Add water when it's time. Knead the dough until it is slightly sticky and the surface of the dough is smooth. Sprinkle some hand powder and knead the dough into 3~4 cm thick strips, and then pick the 3~4 cm long agent.

Real (steamed) Pumpkin Pie recipe

5. Take a potion and knead a few times, knead it into a ball, poke a hole with your index finger, sprinkle some hand powder, put your thumb into the hole, match your index finger, and squeeze it into a small bowl while turning

Real (steamed) Pumpkin Pie recipe

6. Scoop a spoonful of red date stuffing into the small "bowl", use the tiger's mouth to make a circle while closing the mouth, and then round it.

Real (steamed) Pumpkin Pie recipe

7. Oil the mold, press the finished pumpkin pie into the mold, press it flat and knock it out on the table.

Real (steamed) Pumpkin Pie recipe

8. Under each pumpkin pie, there is a zong leaf cut into a square, which is non-sticky and has a delicate fragrance. Other fragrant leaves are also available, such as orange leaves. There is really no silicone oil paper available. Put it in a steamer, a pot of cold water, and steam for about 8 minutes after the flame is heated.

Real (steamed) Pumpkin Pie recipe

9. Sweet and glutinous, not deep-fried, safe to eat!

Real (steamed) Pumpkin Pie recipe

Tips:

1. My mother-in-law was already kneading dough when this video was shot today, so I can only take a rough shot of the material.
2. The water content of pumpkin and the water absorption of powder are different, and their ratios are also different, so we can only give a rough ratio. Specifically, add the powder when you feel wet when making the noodles, and add pumpkin porridge when it is dry.
3. As the filling, we use jujube puree, remove the pits and mince the red jujube, add sugar and stir evenly. Other fillings can also be used.
4. Pumpkin pie with vegetable filling and cooked filling should not be steamed for too long. Steaming for too long will cause no shape. Just boil in water for 8 minutes; for meat filling, boil for about 15 minutes. If the steaming time is long, it is recommended that the noodles should be firmer. .
5. As the bottom leaves, you can use zong leaves, orange leaves and other fragrant leaves, or you can use silicone oil paper.

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