1. Peel the pumpkin and cut into thin slices, put it on a plate, cover with plastic wrap, and steam it on the pot.
2. Pour the excess water of the steamed pumpkin into a small bowl. Don’t pour out the water. The water absorption of the pumpkin is different. Keep the water. Then pour the pumpkin into the bowl. Add sugar while it’s hot. Use a spoon or fork to press the pumpkin. Make mud, cover with plastic wrap and let cool for later use.
3. Weigh the glutinous rice flour first and add it to the pumpkin puree several times. Don't pour it in at once. Add the glutinous rice flour while stirring with chopsticks. When there is no dry powder, knead it into a ball.
4. If the dough is too dry, add some extra water from the steamed pumpkin. If it is too sticky, continue adding glutinous rice flour. Finally, the pumpkin pie dough should not stick to your hands, and your hands should be clean and slightly moist. Similar to earlobe softness.
5. Divide into 8 or 10 portions.
6. Round the dough and dip a circle of raw white sesame seeds.
7. Press gently to flatten into a round shape.
8.
Put it on greased paper and pick it up when it will fry.
When the dough is shaped, the rest of the dough should be covered with plastic wrap to prevent it from drying out.
If you make a lot of it, put it in the freezer, with a layer of greased paper between each pumpkin pie.
9. Heat in a non-stick pan, brush a layer of oil, put in the pumpkin pie, and fry slowly. You can cover the lid and fry it.
10. Fry until golden brown on both sides.
Tips:Pumpkins have different moisture content, so try not to add them all at once.
