Sesame Walnut Pumpkin Cake

Overview

This is a cookie that I love very much. I love the fragrance and attractive color of pumpkin. I love the super rich aroma after mixing black sesame seeds and walnut brown sugar butter. I love how crispy on the outside and waxy on the inside after being coated in bread crumbs and fried. Anyway, I love it. It is a cookie that is rich in taste and nutrition. It is a good choice as a snack or breakfast. I won't tell you that I ate the remaining bit of stuffing. (The amount of filling in the recipe is too much, you can refrigerate it for next time, or you can just double the amount of powder and make it)

Tags

• staple food
• home cooking
• children
• old man
• afternoon tea
• bread crumbs
• brown sugar
• butter
• glutinous rice flour
• pumpkin
• rice flour
• walnut kernels
• black sesame

Ingredients

Steps

1. 1 Let’s make the filling first. Black sesame seeds and walnuts are fried or roasted in advance. Mash black sesame seeds.

   

2. 2 Crush the walnuts a few times, but don't crush them too much. It's best if some of them are still granular.

   

3. 3 Add brown sugar. It is best to pound the brown sugar if some of the particles are larger.

   

4. 4 Add butter or lard (lard in the picture). In fact, butter and lard can be melted first.

   

5. 5 Put the plastic bag on the gloves and knead the various ingredients evenly.

   

6. 6 Weigh glutinous rice flour and sticky rice flour and mix well.

   

7. 7 Cut the pumpkin into pieces and steam them in advance, pouring off the excess water.

   

8. 8 Pour the pumpkin into the flour while it's hot and stir evenly.

   

9. 9 Knead into a slightly soft dough and cover with a hot wet cloth.

   

10. 10 After adding the ingredients, take a small piece and shape it into a bowl shape, add the fillings, slowly close the mouth like making glutinous rice balls and flatten it.

    

11. 11 Add a layer of bread crumbs.

    

12. 12 After everything is wrapped, you can put it in a container layer by layer, put a layer of plastic wrap under each layer, freeze it in the refrigerator, and eat it as you go.

    

13. 13 When frying, put a thin layer of oil in the pan and fry over low heat. Otherwise, the outside will be burnt and the inside will be uncooked if the heat is too high. Fry until both sides are golden brown. The cake is done when you feel it has puffed up a bit.