Soft and sweet pumpkin cake

Overview

A zero-fail pumpkin glutinous rice cake with a chewy texture and very delicious taste. Come and learn from me!

Clean the pumpkin. The pumpkin in the ingredients is the net content without the skin
Put the pumpkin into a juicer and add water to squeeze it into juice, then sift through a flour sieve
Divide the lotus paste filling into 7 portions, roll into balls with your hands, cover with plastic wrap and set aside
Pour glutinous rice flour and sticky rice flour into a large bowl, add sugar, and pour in 70 grams of pumpkin juice
Use chopsticks to stir it into a catkin shape, and then knead it with your hands into a soft and hard dough
Divide the dough into 7 small pieces
Take a small piece of dough, flatten it, and wrap it with lotus paste filling
Wrap it up like a bun and put away the interface
Pour a little flour into the mooncake mold and shake it evenly, pour out the excess flour, and put the dough with lotus paste filling into the mold
Press out the shape evenly and place it on the steamer with steamer cloth placed in advance
Pour 2000 grams of water into the pot, place the steamer basket on the pot and cover the pot
Boil the water and continue steaming for about 15 minutes
Finished product pictures