Sugar Pumpkin Cake

Overview

I really missed the fried cakes of my childhood, so I made an improved version of pumpkin cake fried cakes, which is full of the sweetness of my childhood. The sugar oil flows out, and the pumpkin is added to the glutinous rice flour. It is soft, glutinous and sweet. Wow, no one is more delicious...

Tags

• snacks
• brown sugar
• glutinous rice flour
• pumpkin

Ingredients

Steps

1. 1 Peel the pumpkin, remove seeds, cut into small slices, steam for 15 minutes, add glutinous rice flour and mix well.

   

2. 2 Put the red satang, not too much, into the dough, similar to making dumplings, shape it into a round shape, flatten it slightly, do it in a hurry, and fry it slowly over low heat.

   

3. 3 Wow, both sides are golden and fragrant!

   

4. 4 Too much sugar will cause oiliness. So delicious!

   

5. 5 The sugar oil that flows out, wrap it up, is soft, waxy, fragrant and sweet. Super simple, tastes like fried cakes from childhood!

   

6. 6 It's called horseshoe in the south, and water chestnut in the north. It's cool in nature, so you're afraid of getting burned after eating fried cakes. With this top-quality fried cake, the black spots on it are not dirty, but natural black skin.