Coconut pumpkin glutinous rice cake

Overview

Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrients and is often eaten by rural people. It is increasingly valued by urban people. Not only does it have high food value. And it has a therapeutic effect that cannot be ignored. According to "Southern Yunnan Materia Medica", pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians and can moisten the lungs and replenish qi, reduce phlegm and thicken phlegm, expel parasites and detoxify, treat cough and asthma, treat lung abscess and constipation, and has diuretic and beautifying effects. In recent years, research and experiments by domestic and foreign medical experts and scholars have shown that eating pumpkin can also treat prostate hypertrophy (pumpkin seeds can treat prostate hypertrophy), prevent prostate cancer, prevent arteriosclerosis, gastric mucosal ulcers, and calculus. I like to eat pumpkin very much, including pumpkin porridge, pumpkin pie, pumpkin pie, pumpkin steamed buns, pumpkin toast... various transformations of pumpkin, countless delicacies. Today I recommend a light and refreshing coconut-flavored pumpkin glutinous rice cake for a change of taste. The glutinous rice flour and flour have been fried to make them more fragrant, and they are already cooked ingredients. They do not need to be steamed for a long time, and a lot of moisture will not be produced on the surface. Dip it in coconut, add delicious taste to beautiful clothes, and enjoy it slowly.

Tags

• snacks
• common dishes
• fujian cuisine
• children
• dinner with friends
• spring recipes
• dinner
• coconut
• flour
• glutinous rice flour
• pumpkin
• rock sugar powder
• sugar beads
• milk

Ingredients

Steps

1. 1 Raw materials

   

2. 2 Sift the glutinous rice flour and flour, put it into a non-stick pan and stir-fry slowly over low heat

   

3. 3 Cut the pumpkin into pieces and add a little water, put it in the microwave on high heat for about six minutes until it is cooked, then filter out the water and grind it into pumpkin puree

   

4. 4 Add pumpkin puree and rock sugar powder to the fried glutinous rice flour and flour

   

5. 5 Just like making noodles, use chopsticks to stir and add an appropriate amount of milk in small portions

   

6. 6 Knead into a smooth dough that does not stick to your hands or crack

   

7. 7 Divide the dough into about 15 grams, roll it into a ball with both hands, place oiled paper on the steamer grid, place the rolled glutinous rice cakes one by one on the oiled paper, put boiling water into the pot and steam for three to five minutes

   

8. 8 Wrap in coconut and sugar beads while hot

   

9. 9 Serve while hot