Biscuit pumpkin pie, crispy on the outside and glutinous on the inside, bite down, there is a fragrance, which makes people have an endless aftertaste

This biscuit pumpkin pie is crispy on the outside and glutinous on the inside, and it tastes fragrant, and you will fall in love with it when you eat it.

 Directions:

1. Peel and slice the pumpkin and steam it in a pot.

2. Add an appropriate amount of sugar to the steamed pumpkin, mash it into a puree, and let it cool. The amount of sugar depends on personal taste.

3. Add glutinous rice flour to the pumpkin puree in small quantities and knead it into a soft and non-sticky dough.

4. Take an appropriate amount and knead it into small cakes.

5. Spread a layer of water on one side of the cake, put a piece of biscuit, and pinch it slightly.

6. Spread a layer of water on the other side of the cake, put the cookie and pinch it tightly.

7. Pinch it slightly and smooth the edges.

8. Smear a layer of water on the edge, wrap it in a layer of sesame seeds, and slightly compact the sesame seeds to prevent the sesame seeds from falling off when frying.

9. Heat the oil until it is 50% hot, turn down the heat, add the small cakes, and fry them slowly over low heat.

10. Turn it over many times halfway to make it evenly heated and prevent it from frying.

11. Fry until golden brown, float the cakes and remove the oil.

Crispy on the outside and glutinous on the inside, take a bite down, make people have an endless aftertaste, it is really delicious, occasionally eat some fried snacks to relieve cravings, friends who like it can try.