Health benefits
Pumpkin: Reduce swelling
Ingredients
Pumpkin ( 200g ) | Glutinous rice flour ( About 250g ) |
Bean paste filling ( appropriate amount ) | White sugar ( 15 grams ) |
Edible oil (appropriate amount) | Coconut ( appropriate amount ) |
How to make Pumpkin Coconut Bean Paste Cake
1.First peel and remove the flesh from the pumpkin, wash it, slice it into slices and steam it in a steamer.
2. Then put the pumpkin in a bowl and put the sugar in it, and dust it with a spoon Into pumpkin puree.
3. Then sift in the glutinous rice flour.
4.Synthetic dough.
5.Cut into equal-sized noodles.The one I made is 40 grams.
6.All cut.
7.This is the bean paste and coconut paste I used.
8.Take a piece of dough and press it into a pie crust with the palm of your hand.
9. Form the bean paste into a ball and place it in the middle of the crust.
10.Then wrap it up.
11.Inverted on the panel.
12.Use your palms to press into a cake.
13.This is all done.
14.Put an appropriate amount of oil in the pot, heat it to 70% to 80% heat, and add the pumpkin cake Fry over low heat until the pumpkin pie floats up and turns golden brown on both sides.
15. Take it out and place it on a cooling rack to control the oil.
16.Put an appropriate amount of coconut on a plate, and fill the pumpkin cake with coconut while it is hot.That’s it.
17.Look, the pumpkin coconut cake is ready!
18.Install the disk.
19.Picture of the finished product.
Tips
When adding glutinous rice flour, add it several times until a dough is formed.Therefore, you can control the grams of glutinous rice flour by yourself.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
