Sesame Pumpkin Pie
1.
Wash the pumpkin, cut into pieces, and steam until cooked.
2.
Take out the excess water, add sugar while it is hot and press into a puree, let cool for later use.
3.
Pour glutinous rice flour.
4.
Knead into dough. Put the lid on and relax for 10 minutes (due to the difference in the moisture content of the pumpkin, such as the dough is harder, add some water, and the wetness, add some glutinous rice flour).
5.
Divide it into 8 equal parts (the size you want). I made about 30g today.
6.
Coat a layer of white sesame seeds.
7.
Thinned.
8.
Pour a small amount of green camellia oil in the pan (a layer of brush can be used), and put in the green pumpkin pie.
9.
Bake with medium and small heat until golden brown on both sides (if the cake is too thick, you can pour some water on it, cover the lid and simmer it), then put it out of the pan and serve it on a plate.
Tips:
1. If the dough is not easy to stick to sesame seeds, dip it in a little water.
2. The water content in pumpkin puree is different, so adjust the amount of liquid by yourself to increase or decrease the glutinous rice flour.
3. I personally feel that too much sesame seeds overwhelm the seasoning of the pumpkin pie and affect the taste, depending on personal preference. If you have red bean paste at home, you can also pack it in.
