Pumpkin Paste (Filling)

Mid-autumn festival (or mooncake festival) is one of the Chinese celebrations of a year. People used to serve mooncakes and salted egg flaky pastries (咸蛋酥) during the festival, it gives me some ideas.
There are assorted flavors for the salted egg flaky pastry's filling, like red bean, lotus, lotus in pandan. I want something unique, why don't i go for the pumpkin one since there is still a big chunk in my fridge? It is time to clean up the fridge now!!

Ingredients

• 12g of butter    12 克牛油 
• 300g of pumpkin puree    300 克南瓜泥
• 36g of custard sugar    36 克砂糖

 Steps 

1. Melt the butter in a hot pan.     热锅煮溶牛油。
2. Place the pumpkin puree in the pan. Stir the mixture for about 3 minutes with low heat.      加進南瓜泥以小火炒约3分钟。
3. Add-in the sugar and stir evenly. Stir fried the mixture with low heat until they become dry and sticky paste like in photo 8. This process will take almost 30 minutes. Photo 5 shown the paste cooked 13 minutes after sugar added. Photo 7 is 12 minutes after photo 5.    加进糖混合均匀。用小火继续炒至南瓜泥干身黏成一团(如图8)，这过程需约30分钟。 图5显示南瓜泥加入糖后已炒了13分钟，而图7是图5后的12分钟。
4. Let the pumpkin paste cold down and is ready apply to the pastry.    让煮好的南瓜馅冷却后即可使用。