Asian Peanut Pumpkin Pie – Dairy-free dough

Instructions

How to make the pumpkin pie dough:

1. Mix 10g rice flour with 100ml of plant-based milk, 1tbsp. of vegetable oil, mix well all together.
2. Whisk well until there is no flour lump.
3. Cook over low heat, stir constantly until it becomes a paste.
4. Pour 220g of Glutinous rice flour into the rice flour paste, rub evenly until there is no wet lump.
5. Steam 250g of sliced pumpkin until tender.
6. Purée the cooked pumpkin when it’s hot,
7. Add 30g of brown sugar and a pinch of salt to the purée. Mix and melt the sugar into the purée.
8. Mix the pumpkin purée into the flour. Rub the hot pumpkin puree into flour and make a non-sticky dough. * If the dough is too wet, add more flour, keep rubbing until it becomes non-sticky. Set aside for 20 min.

How to prepare peanut filling:

1. Put together 100g of toasted peanuts and 30g of brown sugar, and mash until becoming small pieces.
2. Divide the dough into 50g/pc. Shape a circle with and thinner edge, wrap the peanut filling inside.
3. Put some oil on both surfaces of the pie.
4. Grease the pan with vegetable oil.
5. Cook slowly over low heat, flip over carefully and cover.
6. Cook slowly over low heat, flip over carefully and cover.
7. The hot pies are sticky and crispy, avoid using kitchen paper to remove oil.