|300 grams (you can have extra pumpkin)|
glutinous rice flour
How to make pan-fried pumpkin pie
Prepare granulated sugar or granulated sugar so that it can be incorporated into the pumpkin faster and better.
Use a dry basin to put out the glutinous rice flour first, pour out the excess water from the steamed pumpkin and press it into a puree, add the sugar into the pumpkin puree while it is still hot and keep stirring.
After adding the sugar, you can experiment with the sweetness, as you still need to add the glutinous rice flour to knead the ball, but sweeter is fine, depending on your needs.
as shown in the figure
Knead the pumpkin and glutinous rice flour into a ball, if it is too dry, add more pumpkin and knead (or add water), if it is too wet, add more glutinous rice flour and knead until it is smooth and not sticky; cut it into pieces according to your desired size, knead the ball and flatten it.
Use a non-stick frying pan, add a little oil, and fry on the lowest heat until golden brown on both sides.
2. fry one at a time and see if a little oil needs to be added as the case may be.
3, the single-sided time does not have to be too long, generally 10-15 seconds to flip, do not need to press the cake, easy to scorch, if you like to eat crispy points, you can pancake the process of pressure.
4: Remember that there should not be too much oil and that the single side should not be fried for too long.
5, if for children to eat, you can not add sugar, the pumpkin itself is also with powdered sugar