Low sugar pumpkin cake
Overview
I used to have an aunt at home, and the thing I miss most about her cooking was pumpkin pie. It's so sweet and crispy that I can't help but eat two more pieces. I really never thought that I could make that taste. I thought of her in the distance while eating the cake. It turns out that taste can be remembered and passed down.
Tags
Ingredients
Steps
-
The materials are all here
-
Steam the pumpkin slices and then put them into a machine to make a paste. Note that if there is water in the plate after the pumpkin is steamed, pour it away.
-
Beaten pumpkin paste
-
Add glutinous rice flour
-
Knead it into this state.
-
Divide into equal sized portions. This dough is not very tough and will crack if you apply too much force, so be gentle when kneading it into pieces.
-
Add appropriate amount of oil and fry slowly over low heat. It is easy to shape and can be fried until the pancakes are slightly puffy and crispy.
-
When you go abroad, sprinkle some sugar, the coarse kind. The taste is better~
