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Chinese cuisine
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Chinese Pumpkin Pie

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!

Chinese Pumpkin Pie
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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
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
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