pumpkin pie
The fragrant pumpkin cake is crispy on the outside and glutinous on the inside. It was made by my mother and I together. Be sure to eat it while it is hot. When it is cold, the skin will soften. But when it is soft, it also has another taste!
Recipe Recommendations
- pumpkin appropriate amount
- glutinous rice flour appropriate amount
- white granulated sugar appropriate amount
- oil appropriate amount
- sweetening
- fried
- several hours
- ordinary
Steps for pumpkin pie
1
Look at the little pumpkins in our house. He's really good-looking.
2
Peel the skin first. Look. This is the bald pumpkin king after peeling the skin.
3
Then he dissected the pumpkin.
4
See if this color is very attractive.
5
Boil the pumpkin until it is done. This is similar to a Japanese pumpkin. They all rot easily, but the only difference is the meat quality. This pumpkin has rough fiber and is not as waxy as Japanese pumpkin. But it also has a different flavor.
6
Drain the water while the pumpkin is still hot and add it to the glutinous rice flour.
7
With glutinous rice flour and sugar, don't wait until the pumpkin is cold before mixing. If it is hot, you can stir with chopsticks.
8
Knead into dough.
9
Rub into balls of the right size.
10
Squish it into a cake.
11
I also made a few bean paste fillings. Because there is no more basil at home. So I had to use bean paste that I didn't like.
12
I forgot how to pat it in the pan. Pour a layer of oil into the pan and slowly fry it over low heat. It takes time. But you can't eat hot tofu if you are impatient! This is the finished product drawing, and it is cold. When I think it's cooked and ready to eat, I forget everything.
13
This is the leftover pumpkin soup. It's delicious without sugar.