The pumpkin cake is crispy on the outside and tender on the inside, with red date paste wrapped in the middle. It is soft, glutinous and sweet when you take a bite

Let’s talk about the selection method of pumpkin first.

After these three steps, the pumpkins selected are definitely mature old pumpkins. I don’t know if you have noticed the handle of the pumpkin. If you are not going to eat it for a while, you must not break off the handle, otherwise it will not be preserved. Now I will share with you how to make jujube pumpkin cake.

Pumpkin puree

The cut pumpkin looks like jade, the inside is golden, and the pumpkin juice will ooze from the surface. It tastes fragrant. I even took a little pumpkin puree and put it in my mouth. I tasted it and it was very sweet. If it weren’t for the fact that raw pumpkin is hard, I would have eaten it directly.

Pumpkin has a hard skin, so be careful when peeling it. Cut the peeled pumpkin into small pieces and steam it in a pot for about 30 minutes.

Put the steamed pumpkin into a blender and puree it.

Jujube paste

The complexity of making jujube paste is to remove the pits. It is not complicated, but tedious, but you don’t need a lot, about 20 red dates are enough. Use a knife to cut the red dates in the middle and remove the core.

Add water to the pitted red dates and simmer over low heat in a pot until the water evaporates, then mince it with chopsticks. If you are concerned about the red date skin, you can use a sieve to sift it again.

Jujube paste is easy to paste when making, so it should not be boiled too dry, which will affect the taste.

Make bread cakes

When kneading the dough, slowly add glutinous rice flour to the pumpkin puree until the pumpkin puree can be kneaded into a dough that does not stick to your hands. Be sure not to add water because the pumpkin puree is already very moist.

The making of cake is the simplest step in the whole process. Add date paste, knead into dough, and pat into cake.

Frying

Put warm oil into the pan and fry slowly over low heat. Keep turning over to prevent the bottom from getting burnt. When the surface of the pumpkin pie becomes hard, it is ready to be cooked.

In order to increase the taste, I also sprinkled some sesame seeds, but they were not evenly sprinkled, which affected the appearance.