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Can't put it down - Mini Bean Paste Pumpkin Cake

2025-01-08 02:59:19 2065

Autumn is the golden season for eating pumpkins. At this time, pumpkins not only have a sweet and fragrant taste, but also contain rich trace elements. The golden pumpkin not only has high edible value, but also has multiple therapeutic effects on beauty, health and nourishment. So pumpkin pie is not just a snack, it can also be used as a staple food for breakfast. During the production process, pay attention to the combination of ingredients to ensure sufficient nutrition. Coupled with a bowl of millet porridge, it's beautiful~< br>

Details of ingredients

pumpkin200 grams

Technique

difficultybeginner
workmanshipFried
tasteSweetness
timeTen minutes

Steps to make Can't put it down - Mini Bean Paste Pumpkin Cake

1. Peel and remove seeds from pumpkin, wash and slice thinly.
2. Add water to the pot and steam the pumpkin until cooked.
3. After steaming the pumpkin, add white sugar while it is hot and press it into pumpkin puree.
4. Add some large Rice noodles and glutinous rice flour. （1：2）
5. Knead into a smooth dough.
6. Prepare a proper amount of Red bean soup and knead it into small balls for standby.
7. Sprinkle a little glutinous Rice noodles on the chopping board and knead the pumpkin dough into strips.
8. Cut into small pieces of similar size.
9. Take one, knead it round, press it flat, and add a Red bean soup ball.
10. After closing the mouth, continue to knead and flatten.
11. Make all the pumpkin cakes in sequence.
Wrap the pumpkin pancake with a layer of ripe white sesame seeds.
13. In addition to wrapping it with sesame seeds, you can also leave some red dates and cilantro to decorate the flowers.
14. Preheat the pan slightly, apply a thin layer of oil, and add pumpkin cakes.
15. Fry until the bottom is cooked, then flip over and continue frying until completely cooked.