How to make pumpkin glutinous rice and sesame cakes

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  1. Prepare peeled pumpkin, glutinous rice flour, white sugar, Black sesame seeds and sesame oil.

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  2. Dice the pumpkin and steam it to cook quickly.

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  3. Steam for 15 minutes.

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  4. Steam it and take it out.You will need it for pumpkin soup.Press it into a puree while hot.

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  5. 300 grams of pumpkin steamed with 330 grams of soup, and 400 grams of glutinous rice flour Mix the pumpkin dough until it is neither soft nor hard, just like the dough for steamed buns.

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  6. Heat the pot first, add sesame seeds, then lower the heat and stir-fry slowly.

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  7. After frying, let it cool, put it in a thick fresh-keeping bag and roll it into thin pieces with a rolling pin end.

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  8. Add 150 grams of black sesame seeds to 75 grams of white sugar and pour in 55 grams of sesame oil., stir evenly.

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  9. Stir the black sesame filling.

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  10.330 grams of pumpkin puree and 400 grams of glutinous rice flour are mixed to 730 grams., I divided it into 21 pieces, each weighing about 35 grams.

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  11.Make the pumpkin dough into a ball, flatten it, and put fillings in the middle, like making glutinous rice balls.Same package.The filling weighs 10 grams.

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  12. After wrapping, gently roll it into a ball, being careful to expose the filling.

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  13. Press it as much as you want, it doesn’t matter.

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  14. Make one pot of pancakes first, and then make the next pot after frying.

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  15.Put 10 grams of oil in the hot pot, turn down the heat, and add it to the pot one by one Inside, fry until golden brown on both sides.

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  16. Flip both sides frequently to avoid burning the pan.

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  17. There is no oil when you open it.If you like the filling to be oily, you can put more in it.20 grams of oil.

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  18. Just install it.