Which breakfast cake doesn’t require an oven or dough, yet is sweet, soft, glutinous, nutritious and filling?

Among the three meals a day, the most important thing to me is breakfast. After all, there are not only two salary earners in my family, but also two students. I have to eat well to be energetic enough to work and study! My mother came from home a while ago and brought me a lot of pumpkins. The pink and glutinous ones were especially delicious. Today I would like to share with you a pumpkin glutinous rice pancake made from pumpkin and glutinous rice flour. It is my daughter’s favorite breakfast pancake. It does not require an oven, does not bake dough, is sweet, soft and glutinous, and is nutritious and satisfies hunger.

Pumpkin has a very high nutritional value and is rich in protein, vitamin B, vitamin C, carotene, dietary fiber and other nutrients. It is not only beneficial to the health of human skin and nails, It also has the functions of detoxifying the body, moisturizing the intestines, and beautifying the skin. The most important thing is that pumpkin and glutinous rice are both foods that suit the taste of children. There is no need to worry about children not liking to eat in the morning. Let’s take a look at the specific methods! Pumpkin glutinous rice cake seasoning: 150 grams of glutinous rice flour, 100 grams of pumpkin, 80 grams of cooked black sesame seeds, 50 grams of corn flour, 30 grams of cooked lard. Cooking process:

1. Wash the pumpkin, microwave it, heat it until cooked and grind it Make it into a puree, filter it through a funnel and put it into a container. 2. Pour in the glutinous rice flour and corn flour and stir. 3. Synthesize smooth powder. 4. Add cooked sesame powder and cooked lard to form the filling. Divide the dough into small bun wrappers. 5. Take a portion of glutinous rice flour and knead it into a nest shape, then add sesame filling. 6. The bag is very revealing. 7. Crush it into small cakes and put it in the wok. 8. Fry until both sides are light brown and thoroughly cooked. Cooking Tips:

1. When purchasing pumpkins, choose ones with a thin appearance and a stem that is connected to the body. This kind of pumpkin indicates that it is fresh. Pinch the pumpkin skin with your hands. If the skin is firm and has no traces, it means the pumpkin is mature and this kind of pumpkin is sweeter. 2. The watermelon peel of pumpkin is rich in carotene and vitamins, so it is best to take it with the peel when eating pumpkin. 3. The beta-carotene contained in pumpkin can be converted into vitamin D in the body. Adding vegetable oil to stir-fry before taking it is more conducive to the body's absorption of this nutrient. 4. If you want to store it for a long time, buy an underripe pumpkin; if the pumpkin has been cut and not eaten, you can remove the pumpkin seeds, wrap them in plastic bags and store them in the refrigerator.