Coconut pumpkin cake(ye rong nan gua bing )

Coconut pumpkin cake

Introduction:

Production steps:

Step 1: steam pumpkin slices and mash them with a fork.

Step 2: mix pumpkin puree, glutinous rice flour and condensed milk evenly.

Step 3: knead into a ball.

Step 4: divide the dough into four parts and the red bean paste into four parts. In this step, the dough can be divided into four parts and steamed in a steamer, so that the finished product will cook faster.

Step 5: flatten a dough and pack it with bean paste.

Step 6: close the mouth and round it.

Step 7: flatten into a round cake. Do the same for the other three.

Step 8: coat the pumpkin cake with coconut. If you don't fry it right away, you can wrap it in plastic wrap one by one and put it in the refrigerator for freezing. You can fry it when you want to eat it.

Step 9: brush a little oil on the pan, put in the pumpkin cake embryo and fry it over low heat until both sides are golden.

Step 10: fried pumpkin pie.

Materials required:

Pumpkin puree: 70g

Glutinous rice flour: 80g

Condensed milk: about 10g

Red bean paste: 50g

Note: there is only a small piece of pumpkin left in my house, so the amount of pumpkin is relatively small, so I made four and ate them up in one breakfast. Like to eat friends can do more, put the refrigerator frozen, want to take out fried under it. If the dough is steamed, it will fry quickly and it will be ready in a moment.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: sweet

Chinese PinYin : Ye Rong Nan Gua Bing