Coconut pumpkin soft cake
Introduction:
"Pumpkin contains starch, protein, carotene, vitamin B, vitamin C, calcium, phosphorus and other ingredients. Pumpkin not only has high edible value. And it has a therapeutic effect that can not be ignored. According to Diannan Materia Medica, pumpkin is warm in nature, sweet in taste and non-toxic. It enters the spleen and stomach meridians. It can moisten the lung and replenish qi, remove phlegm and pus, expel insects and detoxify, treat cough and asthma, treat lung carbuncle and constipation, and has diuretic and cosmetic effects. In recent years, medical experts and scholars at home and abroad have studied and experimented that eating pumpkin can also treat prostatic hypertrophy, prevent prostate cancer, prevent arteriosclerosis, gastric mucosal ulcer and calculus. Today I will bring you an improved version of my coconut pumpkin soft cake, I hope you will like it
Production steps:
Step 1: peel and slice the pumpkin, heat it in the microwave or in the steamer until soft, then grind it into pumpkin paste with a spoon and let it cool.
Step 2: when the pumpkin puree is cool, pour in coconut milk and stir well.
Step 3: add white granulated sugar and stir until sugar dissolves.
Step 4: finally, add flour point by point and stir well to form a paste.
Step 5: pour a little oil into the nonstick pan and preheat it over low heat for one minute.
Step 6: spoon the pumpkin batter into a non stick pan, spread it flat, and fry it over low heat until both sides are golden.
Materials required:
Old pumpkin: 500g
Coconut milk: 300g
Flour: 250g
White granulated sugar: 80g
Note: 1. Because the old pumpkin is sweet, so do not put too much sugar, do not like to eat too sweet can not put sugar. 2. Coconut milk contains coconut oil, so you don't need to put too much oil in pancakes, just a little.
Production difficulty: simple
Technology: decocting
Production time: 10 minutes
Taste: sweet
Chinese PinYin : Ye Xiang Nan Gua Ruan Bing
Coconut pumpkin soft cake
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