It’s already autumn, time flies so fast! It feels like the Chinese New Year has just passed and another eight months have passed in the blink of an eye, and the Chinese New Year will soon be coming again. It’s true that “time flies like an arrow, and the sun and the moon fly by like a shuttle”! The weather has cooled down a lot since autumn, and recently it is the season when pumpkins are on the market in large quantities. Pumpkins are rich in nutrients and have a sweet taste. They can be used in cooking or in various desserts.

Pumpkin cakes, pumpkin cakes, pumpkin steamed buns, etc., haha! These are my favorite pumpkin recipes. I recently bought a big pumpkin for cooking. It was too big and I couldn't finish it in a while, so I cut off a piece and made it into a pumpkin jelly cake that my children like to eat. The pumpkin jelly cake has a chewy and sweet texture, a bit like jelly. Just beat the steamed pumpkin into pumpkin juice and pea starch water, stir it in a pot, take it out of the pot, let it cool and cut it into small cubes. Now I will share with you the detailed method.

Ingredients

400 grams of pumpkin, 150 grams of pea starch, appropriate amount of shredded coconut.

Seasoning

50 grams of sugar.

Method

Step 1: Cut a small piece of about 400 grams from the whole pumpkin, peel it, clean it and then cut it into thin slices. Try to cut it as thin as possible for steaming; Then put it on a plate and arrange it, put it in a steamer, cover it and steam it over medium heat for about 20 minutes; after steaming, if you can easily insert a chopstick into it, it means it is cooked.

Step 2: Pour the steamed pumpkin into the food processor, pour in 300 grams of water, cover it and beat it into fine pumpkin juice.

Step 3: Pour the beaten pumpkin juice into the pot and set aside.

Step 4: Pour 150 grams of pea starch into the bowl, pour in 150 grams of water, and stir thoroughly with chopsticks until it becomes a thin paste without particles.

Step 5: Pour 300 grams of water and 50 grams of white sugar into the pumpkin juice, stir evenly, stir the white sugar until it melts, then turn on high heat and bring it to a boil.

Step 6: After the water boils, slowly pour in the starch water and stir while pouring. Use the shovel to stir quickly and the pumpkin juice will become thicker and thicker.

Step 7: Turn on medium heat and continue stirring until large bubbles form and become a transparent paste. Use a shovel to scoop up flakes and turn off the heat. The whole process takes about 3 minutes. about.

Step 8: Sprinkle in some cooked sesame seeds, which look good and taste good. Stir them evenly and serve.

Step 9: Prepare a mold. Brush the mold with cooking oil to prevent sticking. Pour the pumpkin paste into the mold while it is hot. Use a shovel to smooth the surface. Then shake it with your hands a few times to remove it. When bubbles pop out, let cool slightly and refrigerate for an hour.

Step 10: After refrigeration, the pumpkin cake will solidify, then unmold it and cut it into small cubes. You can also cut it into any shape you like.

Step 11: Cut it and place it on a plate. Place a layer of pumpkin cold cake and sprinkle with a layer of coconut paste so that each cold cake is covered with coconut paste. Insert a toothpick and enjoy the delicious food.

The pumpkin cold cake is ready. It is chewy and sweet. It has a faint fragrance of pumpkin and coconut. It tastes a bit like jelly. Children also like to eat it. It is nutritious and delicious. Friends who like it You can try it!

Yu Mingxuan said: 1. The ratio of this pumpkin cold cake is 400 grams of pumpkin, 150 grams of starch, and 750 grams of water. In short, the ratio of powder to water is 1:5, so The prepared pumpkin cold cake is sweet and elastic, with moderate hardness and softness. According to the proportion, it can be made successfully in one go.

2. Water starch cannot be poured into the pot at the beginning. You have to wait until the pumpkin juice is boiled and then pour it in slowly, stirring constantly while pouring. This way, the cold cake will not have lumps. .

3 If possible, you can use milk instead of water to make pumpkin cold cake, which will have a strong milky flavor.