Ingredients: Pumpkin, glutinous rice flour, bean paste
Practice of pumpkin bean paste glutinous rice cake
1. Cut pumpkin into pieces and steam them in microwave oven.
2. Put the steamed pumpkin in the pot while it’s hot and crush it.
3。 Add glutinous rice flour into the pumpkin paste and knead it into a ball.
4. Take a small piece, knead it into a ball, flatten it, and put bean paste in the middle. Pinch and flatten.
5. When the oil is hot, put the oil into the pan. When the oil is hot, put in the glutinous rice cake and fry it over low heat.
6. After one side of pumpkin cake is colored, turn over and fry the other side, and both sides are golden.
1. Pumpkin cut into small pieces, easy to mature, can save time.
2. It is better to keep pumpkin skin without losing nutrients.
3. It’s easy to grind pumpkin while it’s hot. The degree of crushing can be based on everyone’s preference. I like the one with a little coarse grain, which has a richer taste.
4. After the pumpkin cake is wrapped, the mouth should be closed tightly, otherwise the stuffing is easy to run out when frying.
5. Don’t put too much oil in pumpkin cake, it’s not healthy.
6. When frying pumpkin cake, the fire must not be fierce, just medium and small fire. When you see the body soften, the color is ripe.