Winter melon puree is a sweet and delicate Chinese filling widely used in pastry and dessert making. Homemade winter melon puree not only allows you to experience the fun of traditional craftsmanship, but also allows you to adjust the sweetness and flavor according to your personal taste, which is suitable for home baking enthusiasts. No complicated tools are needed, just a few simple steps, you can make delicious winter melon puree at home.

Required materials

The materials required for homemade winter melon puree are simple and easy to obtain:

Fresh winter melon: 1-1.5 kg (about 800 grams after peeling and removing seeds)

White sugar: 200 grams (adjustable according to taste)

Vegetable oil: 50 grams (to increase lubricity)

Dried osmanthus or tangerine peel: appropriate amount (optional, to add fragrance)

In addition, prepare a steamer, non-stick pan and blender (or manual pounding tool).

Step 1: Process the winter melon

First, wash the winter melon, remove the outer skin and the seeds and soft core inside, leaving only the firm flesh part. Cut the pulp into 2-3 cm pieces, put it in a steamer, and steam it over high heat for 20-30 minutes until the winter melon is completely soft and can be easily pierced with chopsticks. After steaming, let it cool slightly, and use a blender or spoon to mash the winter melon pieces into a fine paste, making sure that no large pieces remain. This step is the key to making winter melon puree and determines the fineness of the filling.

Step 2: Boil winter melon puree

Pour the winter melon puree into a non-stick pan, add sugar and vegetable oil, and stir-fry over medium and low heat. The winter melon puree has a high water content in the early stage, so it needs to be stirred constantly to evaporate the water and avoid sticking to the pan. After frying for about 30 minutes, the winter melon puree will gradually thicken and the color will change from white to light golden yellow. At this time, you can add a small amount of dried osmanthus or tangerine peel to enhance the aroma of the winter melon puree. Continue to fry for 10-15 minutes until the winter melon puree becomes sticky and drips slowly after scooping it up, indicating that it has reached the ideal state.

Step 3: Cooling and storage

The cooked winter melon puree needs to be completely cooled before use. During the cooling process, the filling will become thicker and taste better. Put the cooled winter melon puree into a clean, sealed container and refrigerate it. It can be kept for about 1 month. If you need to store it for a longer time, you can divide it into portions and freeze it. Just thaw it before use. Homemade winter melon puree does not contain preservatives. It is recommended to use it as soon as possible to keep it fresh.

Usage suggestions

Homemade winter melon puree has a wide range of uses. It can be used in traditional Chinese pastries such as shortbread and wife cakes, as fillings for bread and egg tarts, and even in Western desserts such as pies and cakes. You can adjust the sweetness according to your preference, or add other flavors to create a personalized winter melon puree.

With simple steaming, boiling and cooling steps, you can easily make delicious winter melon puree at home. This recipe not only allows you to experience the fun of making traditional chinese fillings, but also brings more possibilities to your baking creations. Whether it is used for family desserts or friends’ gatherings, homemade winter melon puree can add a unique charm to your desserts with its sweet flavor and delicate taste. Come and try it and start your winter melon puree baking journey!