Pumpkins are particularly delicious, unlike when they first came out of the vegetable garden. Pumpkins stored for a period of time after harvest become very sweet. In addition to daily cooking, making snacks is also a good choice. Today, I want to share the practice of pumpkin and glutinous rice flour. I think the combination of pumpkin and glutinous rice flour is the best combination. A cake made of golden pumpkin and soft glutinous rice flour. The color is golden and attractive, and it tastes soft and sweet. Pumpkin juice can replace water very well, so there is no need to add water in this practice.

The pumpkin cakes are soft, waxy and sweet, and the cakes made by this simple method are light and delicious. But I like to "secondary process" it and fry it in a non-stick pan until it is golden on both sides. The original golden appearance turns brown after frying, which increases people's appetite. It tastes burnt and crisp, and a unique burnt aroma rolls into the mouth, with the soft glutinous cake itself. The combination of the two makes people want to stop eating. The food that smells like it is robbed as soon as it comes out of the pot. It smells so good!

Required materials

A piece of pumpkin, appropriate amount of sugar, appropriate amount of glutinous rice flour.

Production step

1. Peel and slice the pumpkin. The amount of pumpkin is not too much, about 300 grams.

2. Spread on a steamer and steam on fire 15 minutes. Steam until soft and rotten.

3. Take out the steamed pumpkin and add three spoonfuls of sugar while it is hot. Use a tool to mash the pumpkin. About 40 grams will do. If you don't like it too sweet, reduce it by10-15g.

4. Glutinous rice flour is added several times in small amount, and then stirred into a flocculent state. The amount of this powder depends on the water content of the pumpkin.

5. Knead into dough, and the hardness of the dough is moderate.

6. Prepare a container. I prepared a rectangular glass bowl. Brush the bottom side with a layer of oil to prevent sticking, put the dough in and press it tightly. The thickness should not be too thick, it is difficult to steam, and the taste is not good.

7. Cover with a high-temperature plastic wrap and steam on the pot. The time depends on the thickness of the personal container.

8. Take it out, let it cool and cut it into pieces. The size is determined by yourself, according to personal taste.

9. Take the pan and brush it with a thin layer of oil. Add pumpkin pieces, fry slowly on low heat until all sides are golden. You can enjoy it without scalding your mouth. Very delicious.

Tips:

1. Glutinous rice flour can't be replaced by other flour. This soft glutinous taste is unique to glutinous rice flour.

2. The plastic wrap should be high temperature resistant, and there may be toxic substances in common. Or replace it with tin foil, or cover a plate.

If you like this recipe, don't forget to like it!