Children’s favorite – pumpkin glutinous rice and bean paste cake
Overview
Autumn and winter are good seasons for eating pumpkin. Pumpkin's golden color and sweet and glutinous taste are both attractive, and its nutritional value is very high. The fragrant and glutinous pumpkin cake has always been children's favorite. Today's glutinous rice cake with bean paste filling has a sweet taste and a soft and glutinous texture. It is suitable for all ages. The preparation is also very simple. If you have time, you can try it.
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Ingredients
Steps
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Ingredients: pumpkin, glutinous rice flour, flour, red beans, white sugar, butter, vegetable oil, cooked white sesame seeds.
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Before making bean paste cake, boil the bean paste and put the beans in cold water.
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Bring to a boil over high heat, then turn to low heat and cook until the beans are soft and rotten. When the water is almost dry, add an appropriate amount of butter and white sugar, stir evenly and cook until the water is dry.
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The bean paste made in this way does not need to be fried.
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Cut the pumpkin into pieces and steam until cooked.
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Mash pumpkin puree while hot.
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Add an appropriate amount of flour and glutinous rice flour to the pumpkin puree (the ratio of flour to glutinous rice flour is 2:5).
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Knead into dough and let rise for 30 minutes.
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Take a small piece of dough, flatten it with your hands, and put an appropriate amount of bean paste filling inside
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Tie it up, remember to wrap it tightly, otherwise the stuffing won't be exposed.
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Gently press into cake shape.
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Spread white sesame seeds evenly on both sides.
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After the cake base is made, put a little oil in the pan. When the oil is 60% hot, add the cake base and fry slowly over low heat. Fry one side until brown and then fry the other side.
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Fry until the cake puffs up and take it out of the pan.
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Finished product.
