How to make pan-fried pumpkin cake

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  1.Choose yellow-skinned, older pumpkins, which are sweet and waxy;

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  2. Wash the pumpkin, remove the skin and flesh, cut it into pieces, and steam it in a steamer for about 20 minutes;

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  3.Steamed pumpkin produces a lot of water, so there is no need to add water when making noodles; p>

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  4. Mash the steamed pumpkin with a spoon.If you like it sweeter, add two spoons of sugar., I made it without adding sugar, and it is also very sweet; when the pumpkin puree is warm, add the glutinous rice flour in batches, stirring while adding;

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  5.Knead until it becomes a dough that is not too sticky;

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  6. Brush the mold with oil, knead an appropriate amount of dough and put it into the mold.Use a dough knife to shovel off the excess.Turn the mold upside down and tap gently to remove the film.If there is no mold, use your hands to take an appropriate amount of dough and roll it into a round shape, then press it into small cakes.It’s also possible;

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  7.Use the mold to make the cake and remove it from the mold;

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  8.Pour oil into the pot, preferably a non-stick pot;



9. Heat the oil until it is 70% hot, add the pumpkin cakes one by one, and sprinkle with white sesame seeds;



10. Fry one side and then turn it over and fry the other side until golden brown on both sides.Pumpkin has a heavy sugar content.When frying, use medium to low heat.It is advisable to avoid the appearance of batter outside;

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  11.Put oil-absorbing paper on the bottom of the plate and fry well Put the pumpkin pie on a plate, and enjoy a plate of soft, sweet, glutinous and fragrant pumpkin pie.