Late autumn, the pumpkins in the field are ripe. Harvest season, passionate picking. Pumpkin is rich in nutrients. Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium and phosphorus. The steamed pumpkin pie retains the flavor of the pumpkin better than the fried pumpkin pie. Afternoon tea, hour light. Take a cup of black tea and a plate of pumpkin pie.
Freshly picked pumpkins in the field, go to the clams, and then wash.
Cut the washed pumpkin into a hob block and put it into a rice cooker and steam it.
The steamed pumpkin is placed in a pot and cooled to room temperature.
The cooled pumpkin is placed in a container and ground into pumpkin puree.
Then start adding glutinous rice flour, without draining water, the glutinous rice flour can be fully integrated with the water in the pumpkin puree. It’s just not soft or hard.
Place the glutinous rice balls in the refrigerator for 15 minutes.
Then I started to pack pumpkin cake. I used bean paste, which is more suitable for southerners. Bean paste is ready-made bags bought by supermarkets.
Wrap the pumpkin, press the three-wire with a toothpick, and press it slightly.
Put the wrapped pumpkin cake into the rice cooker and let it cool for 10 minutes.
Finally, the cute and cute pumpkin pie is out!
Afternoon tea and homemade pumpkin pie, chatting with friends, the afternoon will be wonderful!
White sugar can be put in your own taste. In fact, there are a lot of sugar in the pumpkin.