Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious

Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious

Overview

Pumpkin is a common ingredient in our lives. It is golden in color, sweet and delicious, and rich in nutrients. Eating pumpkin can prevent many physical diseases. Eating it in winter has many benefits for our health. In foreign countries, it is also used as a decoration on Halloween. Pumpkin has many uses. I bought a pumpkin yesterday and thought I still had some glutinous rice flour at home. I made this pumpkin pie to satisfy my craving after work. It doesn’t take long to make and is easy to learn. Office workers can also make it themselves if they have time. It’s healthy and has zero additives. You can eat it with confidence. Today I’m sharing this pumpkin pie with you. If you like it, you can save it and make it again when you have time

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Ingredients

Steps

  1. Wash the pumpkin first and put it on the chopping board for later use

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 1

  2. Use a knife to peel off the pumpkin skin, and then take out the pumpkin seeds. I was supposed to make pumpkin cake yesterday, and asked my family to help steam the pumpkin, but it was steamed directly into the rice

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 2

  3. Break it in the middle and cut it into small pieces. After the water in the pot boils, put it on the steamer and steam it for about 20 minutes

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 3

  4. After the pumpkin is steamed, put it into a plate, mash the pumpkin into puree with a spoon, and set it aside

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 4

  5. After the pumpkin puree has cooled down, add glutinous rice flour and an appropriate amount of flour, flour, and sugar. The ratio of glutinous rice flour to pumpkin is 2:1. Pour in the dough several times until it is no longer sticky and knead into a smooth dough. The purpose of the pure flour is to make the cake less soft and waxy. I went to several supermarkets to buy this gluten-free flour. The pumpkin cake made with this pure flour will not be soft

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 5

  6. Then divide the dough into evenly sized pieces, put the white sesame seeds and bread crumbs into bowls respectively, first knead them into cute little rounds, then dip them in the white sesame seeds or bread crumbs, and finally flatten them gently into a cake ^_^

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 6

  7. Put cooking oil in the pot. When the oil temperature is 50% hot, put the pumpkin cake and cake base into the pot

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 7

  8. Turn on low heat and fry slowly. After a while, the pumpkin cake will be slightly larger than before. Flip it properly and fry both sides until golden brown. Remove and drain the oil before eating

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 8

  9. Pumpkin cake that is crispy on the outside and glutinous on the inside is ready. Isn’t it very simple? You can learn it in just three minutes

    Pumpkin cake, crispy on the outside and glutinous on the inside, delicious and nutritious step 9