Chestnut Pumpkin Pie

Pumpkin 200 grams	Glutinous rice flour 150g
Cornstarch 80g	White sugar 40g
Chestnut filling 180g	raisins 12 pieces
【Chestnut Filling】Recipe	Chestnut 300g
Corn oil 30g	White sugar 60 grams

How to make chestnut pumpkin pie

Step 1

Peel off the chestnut shells, steam them, then add an appropriate amount of water and puree them with a food processor. I used 300 grams of chestnuts and made some more for later use.

Step 2

Put the chestnut puree into a non-stick pan, stir-fry over low heat until it is semi-dry, add 30 grams of corn oil, and continue to stir-fry.

Step 3

When the water is almost dry, add 60 grams of white sugar. Chestnuts are inherently sweet, so you don’t need to add too much sugar. You can increase or decrease the amount of sugar according to your own taste. Stir-fry until it looks like the picture, turn off the heat and set aside.

Step 4

Peel the pumpkin, cut into pieces, and steam. I used two kinds of pumpkin, different colors. After steaming, mash into pumpkin puree.

Step 5

Mix glutinous rice flour, cornstarch and white sugar, pour in pumpkin puree and mix well. Because the filling is sweet, you can add less sugar here.

Step 6

Mix it into a smooth pumpkin glutinous rice dough. The pumpkin I used this time is light in color, so the color of the glutinous rice dough is also light, but the color will deepen after steaming.

Step 7

Roll the glutinous rice ball into a long shape.

Step 8

Cut into several equal portions, about 40 grams each.

Step 9

Knead the small portion into a round shape, and at the same time divide the chestnut filling into round balls, each about 20 grams.

Step 10

Press the glutinous rice ball in your hand, turn the edge to shape a bowl, and wrap the chestnut filling inside.

Step 11

After wrapping the stuffing, roll it into a round shape.

Step 12

Wrap everything well. If the weather is dry, be sure to cover it with plastic wrap to prevent it from drying out.

Step 13

Then use a scraper panel to print the texture on the surface of the pumpkin, press the top lightly and stuff in the raisins.

Step 14

Cut the baking paper into a small square, place it under the pumpkin pie, put it in the steamer, and steam for 15 minutes.

Step 15

After steaming, the color deepens. Let it cool for a while. You can cut the baking paper into circles along the bottom. Of course, you can also just hold it and eat it without cutting it. I just want it to look good when taking pictures.

Step 16

Shooting starts~

Step 17

Q cute little pumpkin

Step 18

Take a photo from above

Step 19

My daughter said it tasted a bit like rice cakes and glutinous rice balls.

Step 20

Today’s breakfast~ Chestnut Pumpkin Pie Cooking Tips

Be sure to line it with baking paper, the double-sided oiled kind, which is easy to peel off, otherwise it will stick! Or put a carrot slice on it to prevent sticking.