Shanghai local snacks: rice melon cake / pumpkin cake / pumpkin cake

As a handmade series of mothers who love to eat in Shanghai in their childhood, naturally we can't let this classic snack be lost haha~ When I was a child, whether it was made by my grandmother, mother or aunt, I loved to eat! There are fresh meat filling, bean paste filling, and red date and walnut filling (you can refer to my recipe for red date and walnut filling, and you can also make glutinous rice ball filling~ My favorite sweet filling). Every time at home, I make a big pot and then distribute it to several relatives to eat, the recipe is larger, you can make 66, the first time you do it can be halved, it is recommended to adjust the glutinous rice flour according to the amount of pumpkin, it will be easier to calculate.

Ingredients

Crust(66pieces,40geach)

Oldpumpkin(peeled,pulped,beforesteaming) 1340g

Watermillglutinousriceflour 1300g

Fillings(66pcs)

Freshmeat/vegetablemeat each15~17g

Beanpaste/taropaste each20g

Reddatesandwalnuts each15g

Cooking Instructions

Borrowing the network map, you must buy old pumpkins, the kind that are cut and sold in circles in vegetable farms and supermarkets, don't buy Beibei pumpkins and the like, which are too dry and not sweet enough, and are not delicate enough to be pureed.
Cut off the outer skin of the pumpkin, scrape the inner pulp, cut it into thin slices of about 1 cm, put it on the pot to steam after the water boils, it takes a short time to cut thinly, I spent 10 minutes, and pressed it into a puree with a colander while it was hot.
Mix pumpkin puree and glutinous rice flour, stir it into a flocculent shape with chopsticks, different brands of glutinous rice flour have different water absorption, and can be adjusted according to the state of the dough if it is dry.
It can be a bit sticky at first, but it can be operated with disposable gloves and a scraper.
If the pumpkin skin isn't cut clean, it'll have some green fibers like mine, which doesn't matter.
The basin light, face light, and hand light are the ideal state, arranged into a circle, covered with plastic wrap and relaxed for half an hour, and I turned the fermentation box upside down.
Divided into 40g each, this size is just right for my family.
Pinch the crust into a bowl shape so that it is easy to close at the end and the bottom is not too thick, resulting in frying throughout.
This demonstration is a fresh meat filling, just put 15~17g each, too much is easy to burst the filling.
Heat the oil pan, fry until golden brown, then turn over, fry for a while and then turn over, and fry each side 2~3 times. I use the lowest amount of heat throughout the whole process, otherwise it will be easy to burn. You can fry one first to try the heat and length, if you are afraid of being uncooked, you can refer to the method of frying buns, fry until golden brown on both sides, pour a small amount of cold water, cover the pot and boil the water dry.
The state that can be out of the pot is as shown in the picture, it is golden and beautiful without a filter, slightly burnt, crispy on the outside and glutinous on the inside, and the soup with meat filling flows out, and the taste is the best at this time!
If you eat it the next day, you can sprinkle a little water on the surface, turn the microwave for 2 minutes, and it will be glutinous at this time.
Just out of the pot slightly dried until it is not hot mouth, there is a crisp "click" sound when you bite into it, full of happiness~