Glutinous pumpkin cake

Overview

I have made pumpkin cakes N times, and the one I made this time is the most popular with my family. LG also suggested that our family will make pumpkin cakes according to this recipe in the future. It has a soft and glutinous texture with a rich pumpkin flavor. It is very elastic and chewy after being broken open. Delicious! This is the real pumpkin pie~ Look what he said! The texture of the pumpkin cake is obviously different from the last time I made it. The recipe last time was half and half glutinous rice flour and half flour. The texture is like eating flour cake, which is relatively hard. The flavor of the flour masks the taste of the pumpkin itself, so it is more appropriate to call it pumpkin cake. It's my favorite snack, but I can't help it, I don't get their approval, and it doesn't taste good when I eat it alone. This time I served them wholeheartedly and made adjustments completely according to their taste: instead of using flour as ingredients, all glutinous rice flour and pumpkin were used, and the sugar was also reduced appropriately. After a small change, the effect is not bad!

Tags

• dessert
• home cooking
• children
• old man
• banquet dishes
• dinner
• glutinous rice flour
• oil
• old pumpkin
• white sugar

Ingredients

Steps

1. 1 Ingredients: old pumpkin, glutinous rice flour, sugar.

   

2. 2 Peel and wash the pumpkin, cut into thin slices, put it in a bowl and steam it for 15 minutes, or spray some water on the surface of the pumpkin and place it in the microwave on high heat for about 8 minutes until it is cooked through.

   

3. 3 Prepare a clean large basin to handle the steamed pumpkin: filter out the distilled water in the bowl, pour the pumpkin into the basin, mash the pumpkin first, add sugar, add glutinous rice flour in batches while hot, and stir evenly with a rolling pin or wooden spatula. (It’s too hot, don’t stir it with your hands!)

   

4. 4 Stir until the dough has moderate humidity and can be formed smoothly. At this time, you can put on disposable gloves and start kneading the dough. Knead on the panel a few more times until the dough is soft and smooth.

   

5. 5 Knead into large noodles, cut into pumpkin cubes, and roll into balls. Take out the egg tart mold, wash it, control the moisture, apply some oil in the mold, put in the ingredients, press it gently with the palm of your hand to shape it. In turn, tap lightly to release the mold smoothly. (Refer to picture)

   

6. 6 Heat an appropriate amount of oil in a pan, add pumpkin cake and fry over low heat until golden brown on both sides.

   

7. 7 Scoop up and absorb excess oil with kitchen oil-absorbing paper.