Pumpkin Cake(su nan gua bing )

Pumpkin Cake

Introduction:

"I bought a big pumpkin at home, so I steamed a small part of it yesterday to make pumpkin cake. Why is it called plain? Because there is no stuffing. The old pumpkin will be dry and sweet. This one I bought is not old pumpkin, so a lot of water came out during the steaming process, but fortunately it is still very sweet. But it's because there's a lot of moisture, so a lot of glutinous rice flour is added when mixing noodles. It's called sticky. When making cakes, it's very hard to say. I suggest you add some flour when you make it, and squeeze the steamed pumpkin with filter cloth, so it won't be so sticky. "

Production steps:

Step 1: 1. Peel and cut the pumpkin into pieces

Step 2: 2. Steam and take out

Step 3: 3. After cooling, press into pumpkin paste

Step 4: 4. Mix pumpkin puree with glutinous rice flour and mix well

Step 5: 5. Knead into dough

Step 6: 6. Take small pieces and steam them

Step 7: 7. Press the steamed dough into cakes one by one

Step 8: 8. Put oil in the pan and fry it on both sides

Step 9: 9. Finish, sprinkle with icing and eat

Materials required:

Pumpkin: half

Glutinous rice flour: half a Jin

Icing: a little

Oil: a little

Note: 1, steamed pumpkin mud had better use filter cloth to squeeze water again. 2, light add glutinous rice flour is very sticky, not easy to pinch cake, you can add some flour to mix. 3, steamed flour that step can be omitted, directly pinch into a cake, the next pot frying is OK, but the time will be longer

Production difficulty: ordinary

Technology: decocting

Production time: one hour

Taste: sweet

Chinese PinYin : Su Nan Gua Bing