Pumpkin is particularly delicious, unlike the pink and glutinous ones that come out of the vegetable garden. Pumpkins that have been stored for a while after harvest become very sweet. In addition to daily cooking, making snacks is also a good choice. Today I want to share a recipe of pumpkin and glutinous rice flour. I think the combination of pumpkin and glutinous rice flour is the best combination. Pastry made from golden pumpkin and soft glutinous rice flour. The color is golden and attractive, and it tastes soft and sweet. The juice of the pumpkin can be a good substitute for water, so there is no need to add water in this method.

The prepared pumpkin pastries are soft, glutinous and sweet. The pastries made with this simple method are light and delicious. But I like to give it a "secondary process" and fry it in a non-stick pan until golden brown on both sides. The originally golden appearance turns brown after being fried, which increases people's appetite in appearance. It tastes charred and crispy, and a unique charred aroma rolls into the mouth, bringing with it the softness and glutinousness of the pastry itself. The combination of the two makes people want to eat it. The food that makes you think of it when you smell it is sold out as soon as it comes out of the pan. It’s so delicious!

Required materials

A piece of pumpkin, an appropriate amount of sugar, an appropriate amount of glutinous rice flour.

Preparation steps

1. Peel the pumpkin and cut into thin slices. The amount of pumpkin doesn’t need to be too much, about 300 grams is enough.

2. Place on the steamer and steam for 15 minutes. Steam until soft.

3. Take out the steamed pumpkin and add three spoons of sugar while it is still hot. Use tools to mash the pumpkin. About 40 grams will do. If you don’t like it too sweet, reduce it by 10-15 grams.

4. Add glutinous rice flour in small amounts and several times, and stir until it becomes flocculent. The amount of this powder depends on the water content of the pumpkin.

5. Knead the dough with your hands. The dough should be moderately soft and hard.

6. Prepare a container. I prepared a rectangular glass bowl. Brush the sides of the bottom with a layer of oil to prevent sticking, put the dough in and press it tightly. The thickness should not be too thick, as it will be difficult to steam and taste bad.

7. Cover with a piece of high-temperature plastic wrap and steam until cooked. The time depends on the thickness of the individual container.

8. Take it out and let it cool before cutting into pieces. You can decide the size according to your personal taste.

9. Remove the pan and brush with a thin layer of oil. Add the pumpkin pieces and fry over low heat until golden brown on all sides. You can enjoy it when it is out of the pan without burning your mouth. Very delicious.

Tips:

1. Glutinous rice flour cannot be replaced by other flours. This soft and waxy texture can only be found in glutinous rice flour.

2. It is best to choose plastic wrap that can withstand high temperatures. Ordinary ones may contain toxic substances. Or replace it with tin foil, or cover it with a plate.

If you like this recipe, don’t forget to like it!