Food not only satisfies appetite, but also carries memories and expresses emotions. Our hands are really the most special "tools". They carry warmth and can flexibly turn various ingredients into delicious food. People say that fingers connect hearts, and the pumpkin rice cakes you make yourself will also be filled with deep emotions. I believe everyone who eats them can feel them.

Since the word "cake" in rice cakes is homophonic with the word "高", eating rice cakes also has the meaning of prosperity and advancement. Freshly baked pumpkin rice cakes are the most delicious. They are bright yellow in color. Pick up a piece with chopsticks. The rice cakes are trembling and elastic. They taste soft, sweet but not greasy. They are great as breakfast or snacks. of.

The making of pumpkin rice cakes is actually quite simple. After mixing all the ingredients, it is almost done. Let’s experience the magical process from rice and pumpkin to pumpkin rice cakes.

Ingredients preparation

200 grams of rice, 1 egg, 140 grams of pumpkin, 5 grams of yeast powder, and appropriate amount of sugar (add according to personal taste).

Detailed production process

1. Wash 200 grams of rice, add water and soak for more than 2 hours.

2. Take 140 grams of peeled pumpkin and cut into small pieces.

3. Wash the soaked rice again, drain the water, add an egg, then add an appropriate amount of white sugar, and then stir evenly.

4. Pour the pumpkin and mixed rice into a food processor and stir into a fine rice milk. No need to add additional water.

5. Pour the stirred pumpkin rice milk directly into a clean bowl, add 5 grams of yeast powder, mix well, cover with plastic wrap, and let it sit for 2 hours to ferment. (The temperature in winter is relatively low, so you can put it in a steamer with hot water, which will ferment faster.)

6. After the pumpkin rice milk is fermented, the rice milk will be a little higher. times, and there will be a lot of small bubbles. At this time, we need to lift the plastic wrap and stir the pumpkin rice milk with chopsticks for a while to remove the air bubbles until the rice milk becomes smooth and smooth without bubbles.

7. Mix the fermented pumpkin rice milk evenly, then cover it with a layer of plastic wrap, then place it in a pot and steam it. Put the steamer on cold water and steam for 30 minutes. Don't rush to take it out after the fire ceases. Open the lid after five minutes, take it out and it's ready to eat.

The steamed pumpkin rice cake is golden and looks very appetizing. It has a faint pumpkin fragrance. It tastes sweet and soft, and is especially easy to digest. Adults and children love to eat it. Many mothers also like to make this pastry for their babies. Babies over 10 months old can eat it. It is a very nutritious food supplement.