1, the first thing we need to do is to steam the pumpkin in a steamer 15 minutes. After steaming, let it cool, and press it into mud with a spoon.
2. Add a proper amount of glutinous rice flour to the steamed pumpkin and knead it into dough (note that there must be more glutinous rice flour and less pumpkin mud, and the water content of pumpkin mud is very high. Try to add it bit by bit, otherwise the noodles are too thin, and the remaining pumpkin puree can be used as pumpkin porridge.
3. Make balls with bean paste stuffing, knead them with appropriate amount of glutinous rice flour and press them on the palm of your hand, and wrap them with bean paste stuffing like glutinous rice balls. Glutinous rice flour is very soft, just hold it in your hand.
4. Pour a thin layer of oil into the pot, press the stuffed glutinous rice balls flat on the palm of your hand, put them in the pot, fry them on low heat for a while, and turn them over to continue frying.
5. Pumpkin and red bean paste are cooked, and glutinous rice is also cooked. After frying, plate and serve pumpkin pie.
Recipe ingredients: glutinous rice flour 1 cup, sticky rice flour 1 cup, pumpkin puree 1 cup, boiled water 1/4 cup, and a little red bean paste.
1. Wash the pumpkin, cut it into small pieces, steam it for 30 minutes until it is cooked, cool it, break it with a blender, pour it into a cloth bag, and squeeze out water to make pumpkin puree.
2. Mix pumpkin puree into glutinous rice flour and sticky rice flour, add boiling water, stir and knead evenly, knead into soft and even pumpkin dough, and stir for 10 minute.
3. Divide the pumpkin dough into small pieces, flatten it into skins, wrap it with bean paste as stuffing, and pat it into small round cakes with a thickness of about 1cm. Steam on high fire 15 minutes, and the pumpkin pie will be ready.