Brown Sugar Pumpkin Cake

Materials: 180 grams of glutinous rice flour, 200 grams of pumpkin, brown sugar, 10 grams of sugar

Methods:

1, peel the pumpkin, remove the flesh, wash and steam, add 10 grams of sugar and press it into a puree.

2. Take 180 grams of pumpkin puree and put it into glutinous rice flour, stirring with chopsticks to form a floc. Knead into a smooth non-sticky dough.

3: Divide the dough into 40g portions.

4: Take one of the small dosage, shape it into a nest and add some brown sugar.

5: Slowly fold it in with the palm of your hand, pinch it tightly and flatten it.

6, pan with a little oil into the pumpkin cake in a low heat frying until the bottom of the light brown, drizzle a little water along the sides of the pan, cover the pan and continue to fry on low heat until the bottom of the caramelized brown, then turn over until both sides are charred yellow, pumpkin cake is cooked through you can turn off the heat.