Pumpkin Sesame Balls (Matuan)

Peel the pumpkin and cut it into pieces. Today, I am using the Ghiberni electric pressure cooker to steam the pumpkin. Add water to the inner pot, place the pumpkin in the steamer basket, turn the function knob, select the 'Nutritious Steam' mode, and the time can be set freely according to the size of the pumpkin pieces. I set it for 25 minutes.

Steam the pumpkin until cooked, drain the water, add sugar and mix evenly, then mash into a fine pumpkin puree.

Add glutinous rice flour and knead into a dough of medium softness. Note: The water absorption of glutinous rice flour varies, and the water content of pumpkin also varies, so glutinous rice flour can be added in small amounts multiple times, adjusting the amount according to the state of the dough.

Divide the pumpkin flour into portions of about 50 grams each, roll them into balls, coat with a layer of white sesame seeds, and place them on a baking tray. Brush a thin layer of edible oil on the surface, and preheat the oven to 175 degrees.

Bake in the middle layer of the oven for 20 minutes, take it out, brush another thin layer of oil on the surface, and then bake for another 10 minutes. The pumpkin sesame balls will expand in size and become round and plump.

Round and plump~

Take a bite, it's sticky and chewy, sweet, so delicious, I ate two in one go, super satisfying~