Soft and sweet pumpkin cake

Ingredients: pumpkin puree 140 grams, 100 grams of glutinous rice flour, 180 grams of bean paste, white sesame seeds moderate, vegetable oil moderate.

Practice:

1 pumpkin first steamed, add glutinous rice flour. Mix well together until there is no dry powder.

2 White sesame seeds rinse well, drain the water, and bake in the oven at 150 degrees hot air for 15 minutes.

3 Divide the dough into 20g pieces and the bean paste filling into 15g pieces. Press the dough to flatten.

4Wrap the bean paste filling, wrap it and put it on a large plate.

5Wrapped bean paste pumpkin ball into the sesame bowl, dip the sesame seeds in the palm of your hand and press flat.

6Brush a thin layer of oil on the bottom of the pan, put the pumpkin cake into the pan and fry it on low heat, turn it over with chopsticks.

Tips are important!

1. The pumpkin used is particularly sweet, so there is no sugar added within the recipe.

2. Pumpkin water content is different, you need to add the amount of glutinous rice flour is not the same, please make appropriate adjustments according to their own ingredients.

3. Please use low heat to fry, low heat! And turn over diligently!