The chubby balls were put into the hot oil, and as they continued to roll, they slowly turned into golden yellow, exuding the aroma of pumpkin and cheese, which made my mouth water.This pumpkin cheese ball is the best when it is just out of the oven. Pick up a slightly hot one and put it in your mouth. The skin is crispy and soft, sandwiched with brushable cheese and fragrant white sesame seeds. The taste is sweet but not greasy. After eating one, I can’t help but eat the next.
How to make cheese squash ball
Peel the pumpkin, remove the seeds, and cut into cubes. Put it in a pot and cook for 15 minutes.
Take out the whole pumpkin and put it in a blender, add 20g of white sugar and stir into pumpkin puree.
Mix pumpkin puree and glutinous rice flour.
Knead into a smooth dough without particles.
Divide the dough into 25g small doses.
Knead and squeeze the small potion, then pack in an appropriate amount of mozzarella cheese.
After squeezing tightly, seal and round.
Pour out the white sesame seeds on the plate, roll the small round balls on the plate, evenly dip the white sesame seeds, the pumpkin balls are ready to be put into the pot.
Heat up the pan with hot oil, turn to low heat, put it in the pan and fry until golden brown, and then remove!
Let it cool for a while and you can eat it~