Glutinous rice pumpkin cake(nuo mi nan gua bing )

Glutinous rice pumpkin cake

Introduction:

Production steps:

Step 1: prepare raw materials.

Step 2: peel the pumpkin, cut it into pieces and steam it in a steamer.

Step 3: press pumpkin into mud with spoon, add glutinous rice flour, condensed milk and sugar, and knead into dough.

Step 4: knead the dough into long strips and cut it into small pieces of equal size.

Step 5: steam the dough in a steamer for about 20 minutes.

Step 6: after steaming, remove the lid and cool it a little. It's very hot just after steaming.

Step 7: rub the bean paste stuffing into a small ball equal to the pumpkin dough.

Step 8: apply vegetable oil on the palms of both hands, take a piece of flour preparation and flatten it into a small cake.

Step 9: take a bean paste ball and put it in the middle of the cake.

Step 10: knead the cake around with tiger mouth to completely cover the bean paste filling.

Step 11: press the end down flat, sprinkle black sesame seeds, and press the sesame seeds again.

Step 12: apply oil on the cake. When the oil is hot, there are sparks on both sides of the fried pumpkin cake.

Materials required:

Pumpkin: right amount

Glutinous rice flour: right amount

Bean paste filling: appropriate amount

Condensed milk: right amount

Soft sugar: right amount

Black Sesame: right amount

Note: 1. Condensed milk can not be added, I like the taste, there is just a little at home, so I added it. 2. The glutinous rice dough is steamed in a pot, so it's very cooked when it's fried, so don't worry about it. 3. When packing stuffing, it's very sticky. If you can put vegetable oil on your hand, it won't stick. It's very convenient. 4. If you have white sesame at home, white sesame will look better. I only have black sesame at home, so I use black sesame

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Nuo Mi Nan Gua Bing