ingredients: 5g pumpkin, 5g glutinous rice flour, 15g sugar, 2g white sesame, 15g starch, 1g butter or lard, and appropriate amount of salad oil

Practice:

1. Peel pumpkin, steam it or cook it in a water pot, and mash it.

2. Put the starch into a pot and blanch it with boiling water.

3. Put the cooked pumpkin puree, glutinous rice flour, white sugar, butter or lard into a basin, and mix with the cooked starch to form pumpkin puree powder dough.

4. Knead the pumpkin powder dough into long strips, pull it into a preparation, knead it with your hands, dip it in white sesame seeds, and press it into a round cake.

5. Pour the salad oil into the pot, and when the oil temperature rises to 3% (about 1 degrees Celsius), put the pumpkin pie into the pot and simmer until the pumpkin pie floats on the oil surface.

6. Turn up the fire, and the oil temperature will rise to 5% (about 16 degrees Celsius). When the pumpkin pie is golden, it can be served.