Chinese cuisine

Medium

Chinese Pumpkin Pie

Name: Chinese Pumpkin Pie
Prep time: 20 min
Cook time: 1 hr
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1 lb. Kabocha squash; 3 cup Sweet rice flour; 2 tbsp. Granulated sugar; 1/8 tsp. Salt; 1 tbsp. Butter; 6 oz. Red bean paste; 1 cup White sesame seeds; 1/2 cup Cooking oil

Chef John Zhang

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This is not the typical pumpkin pie you have after Thanksgiving dinner, but it’s equally delicious if not more. Stuffed with red bean filling and pan-fried to a golden brown, this traditional Chinese pastry is crispy and crunchy on the outside, and soft and chewy on the inside. The natural sweetness of pumpkin can save you from eating excess sugar while satisfying your sweet tooth. Fall is right around the corner, so go pick out a pumpkin and make this perfect seasonal treat!

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 20 min

2 SERVING

Ingredients:

1 lb. Kabocha squash
3 cup Sweet rice flour
2 tbsp. Granulated sugar
1/8 tsp. Salt
1 tbsp. Butter
6 oz. Red bean paste
1 cup White sesame seeds
1/2 cup Cooking oil

Directions:

Final Notes

Put the red bean paste in the frige to make it firm. Knead the dough while the mashed pumpkin is still warm. Thus, the dough is easier to shape and not sticky. It is better that wet the surface before coating the sesame seeds