Mozzarella cheese pumpkin pie (and bean paste filling)

1.I put the whole pumpkin in boiling water, simmered it on low heat for 50 minutes, then let it cool and cut it in half , scoop out the melon with a spoon, then scoop out the pumpkin flesh and press it into puree with a spoon.
Take 200 grams of pumpkin puree, glutinous rice flour, salt, aspartame (you can also use white sugar, the sweetness is according to your preference, aspartame is 10 times sweeter than sugar.)
Put With some salt, the sweetness will be more fresh than just adding sugar.

2. You can use the cutting method to mix when stirring.These ingredients are better mixed than turning in circles.

3.Pour it on the table and spread the glutinous rice flour first., if you feel it is still sticky and soft when kneading it with your hands, you can add some more flour, then use a spatula to scoop up the glutinous rice dough and fold it inward.When it reaches the right hardness, knead it evenly with your hands.

4. After kneading evenly, it will look like this and form a ball.

5. Knead into long strips and cut into 12 equal parts.

6.Make the bean paste filling into small balls first, and then wrap them Go in, wrap it up and press it into a round cake.

7.This time I mainly tried mozzarella cheese filling, Knead the outer edge slightly thinner so that the skin will be more even when kneaded into a round ball, and then pressed into a round cake.

8. Fry the outer skin in the oil pan over low heat.Turn up the heat and fry the skin until golden and crispy.

9. Take a bite while it's hot, the cheese inside is super stringy tasty.