After the pumpkin puree is rolled, sticky rice flour can be added to the rolled pumpkin puree. In the case of adding sticky rice flour, it should be added according to the dry humidity level of the pumpkin puree, and a small amount of wheat flour should be added in addition to the sticky rice flour, so that the pumpkin can be kneaded into dough more quickly. However, it should be noted that wheat flour does not need to be added too much, just a little, otherwise the taste of the pumpkin pie will become hard.
Until the batter is kneaded, people can make the pumpkin paste into pumpkin pie, and in the case of making it, they can also add some stuffing, which will make the taste better, and then they can fry it in a pot or add some plants to fry it.
Add flour and glutinous rice flour to the pumpkin puree, and the amount to be added is selected according to the dry humidity level of the pumpkin puree, until the pumpkin puree can be kneaded into dough, and then the pumpkin puree batter can be made into pumpkin pie. When you make it, you can add some stuffing you like, and the pumpkin pie will be more delicious, and then you can fry it in the pot or fry it in the pot.
When making pumpkin pie, you must remember to add some wheat flour in addition to sticky rice flour, so that you can make pumpkin more easily, and pumpkin pie will be more delicious to eat. Because the pumpkin itself contains especially high water, it will be thinner when mashed into pumpkin paste, so we should add some sticky rice flour to blend, but if we only add sticky rice flour, the pumpkin batter will be too soft and will not be formed, and a small amount of wheat flour should be added. The ratio of glutinous rice flour to flour is preferably 7:3, with less wheat flour and more sticky rice flour.