Glutinous rice pumpkin strips, which are soft and glutinous, simple, time-saving and delicious

Ingredient list: pumpkin, glutinous rice flour, sugar, cooking oil

How to make (see homepage for video version)

Step 1: 250 grams of pumpkin, peel and remove the pulp, cut into small slices and put them in the steamer, steam for 10 minutes, and mash the pumpkin puree with a rolling pin after steaming.

Step 2: Add 300 grams of glutinous rice flour to the pumpkin puree while it is hot, stir and pound it to make the pumpkin puree and glutinous rice flour fully blended and gelatinized, and then knead it into a slightly harder dough.

Step 3: Roll the dough into a large strip, then cut it into evenly sized dough, continue to roll it into small strips, and then flatten it for later use.

Step 4: Preheat the electric baking pan and brush the oil, put the oil into a small strip with slight heat, fry slowly over low heat, turn over frequently to prevent frying, and fry until golden brown on both sides.

Tips:

1. After the pumpkin is mashed, be sure to add glutinous rice flour while it is hot, so that it is not easy to disperse, and it tastes more strong.

2. Fry slowly over low heat, don't be in a hurry, and turn over frequently to prevent frying.

3. The ratio of pumpkin to glutinous rice flour can be 1:1.