Barley Pumpkin Cake
Overview
This pancake is for breakfast this morning. My mother still makes a lot of glutinous rice balls at home, so I have been using it for breakfast. Today I made a breakfast pancake using pumpkin and barley. Pumpkin is rich in starch and is the most suitable vegetable for making pastries. It contains protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. It is rich in nutrients and has high edible value. And it has a therapeutic effect that cannot be ignored. Barley can strengthen muscles and bones, strengthen the spleen and stomach, eliminate edema, remove rheumatism, and clear away lung heat. It is rich in nutrients. It is a good medicinal food for patients with chronic illness and physical weakness, the elderly, pregnant women, and children who are recovering from illness, and can be taken regularly. Whether used for nourishing or treating diseases, the effect is relatively mild, slightly cold but not harmful to the stomach, and beneficial to the spleen but not greasy.
Tags
Ingredients
Steps
-
Rinse and soak the barley, put it into a cooking pot, add an appropriate amount of water and cook the barley.
-
Peel the pumpkin, wash it and cut it into thin slices, then put it on a plate and steam it in a steamer.
-
Put the cooked barley and pumpkin into a food processor and blend into juice.
-
Pour barley and pumpkin juice into a large bowl, add glutinous rice ball powder and stir until it becomes fluffy.
-
Knead the glutinous rice ball powder into a smooth dough.
-
Put a little oil in the electric baking pan, take a piece of dough and round it slightly, then put it into the electric baking pan.
-
Slowly press the dough into a cake shape with your palms.
-
Turn on the power and fry the pumpkin barley cake until one side is cooked, flip over and fry the other side. You can sprinkle some sugar on it when eating.
