Real (steamed) Pumpkin Pie

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.

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

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.

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.

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

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.

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

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.

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

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.