Ingredients
Pumpkin (peeled and fleshed) ( 300 grams ) | Glutinous rice flour ( 200 grams ) |
Bean Paste Filling ( 180g ) |
How to make pumpkin cake
1. Peel and remove the flesh from the pumpkin, cut it into small pieces, put it in a bowl, and steam over high heat for 10 to 15 minutes.
2. Steam the pumpkin until it is very soft and rotten (pumpkin is easy to steam soft, steamed You can use chopsticks to poke it during the process to see if it has softened).
3. After the steamed pumpkin has cooled, pour off the excess water and mix with a spatula.Pumpkin puree.
4. Add glutinous rice flour to the pumpkin puree, and mix the glutinous rice flour and pumpkin puree evenly.
5. Knead it into a smooth and non-sticky dough with your hands.
6.Take a small piece of dough and flatten it.
7. Wrap a piece of bean paste filling.
8. Close the dough.
9. Then gently flatten it into a round cake shape, and make all the pumpkin cakes in sequence.
10. Preheat the non-stick pan first, then pour in the salad oil and spread the oil evenly.
11.Put the pumpkin cake into the pot, turn on low heat and fry slowly.
12.After frying one side, flip the other side and fry until both sides are golden brown.
13. Place in a plate and use kitchen paper to absorb excess oil.(I have a small family, so I didn’t finish frying the pancakes.I put the unfried pancakes in the refrigerator and took them out to fry when I wanted to eat them).
14. Eat while hot.
Tips
Try taking a small piece of dough and flatten it.If it is not too sticky and there are no cracks on the edge of the flattened dough, it means the dough is of the right softness.If the dough is too sticky, just Add a little more glutinous rice flour (you don’t need to add all the glutinous rice flour at the beginning, leave a little to adjust according to the softness of the dough).
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