The purpose of this was to give the pumpkin filling a silkier texture.
After straining, he prepared some light cream and granulated sugar. Then, he set up a frying pan. First, he heated the pan, added cold oil to coat it, poured the oil out, reheated the pan, and coated it again. When frying paste-like ingredients, it is essential to coat the pan several times to effectively prevent sticking.
After coating the pan, he added a spoonful of lard, heated it on high, then poured in the strained pumpkin filling and began to stir-fry. This step was to release the pumpkin's aroma and cook out its moisture, making the filling thicker and more suitable.
