Original Pumpkin Steamed Cake
Overview
Bought a whole pumpkin. I have never understood why those pumpkins with golden skin must be old pumpkins. Why don’t they taste like the pink noodles I once had? For a long time, those golden pumpkins always tasted pulpy and lacked the powdery texture. How can I buy pink pumpkin? Gradually, I got used to the watery pumpkins, and this question gradually sank into my mind. Until I spotted it among the pumpkins. Perhaps in the eyes of others, it is no different from other large and small pumpkins. However, it does make a slight difference. The skin color is slightly darker and seems to be slightly thicker. Looking at the size, it's not too big, and the smaller ones don't seem to be much smaller. Without much hesitation, that was it. Actually, I didn’t have much expectations. I was already used to pumpkins with a lot of water. It seemed that all pumpkins were like that. When the steamed pumpkin enters your mouth, the feeling of pink noodles comes back. Although it's not particularly pink, it's certainly much better than before. Finally I know what a pink pumpkin looks like. I don’t have any plans, but if I don’t do something during such a gap, it always seems like I’m wasting my time. When my eyes fell on the cut-out pumpkin, I decided to make a quick baking powder version of steamed pumpkin cake.
Tags
Ingredients
Steps
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Pumpkin
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Flour, baking powder, water
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Wash and peel the pumpkin, cut into small pieces and steam
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Pour into a bowl and add water
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Mix well
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Mix flour and baking powder and sift into pumpkin liquid
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Mix into a uniform batter
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Pour into the mold, 2/3 full
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Put it into a pot of boiling water and steam over high heat for about 15 minutes
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Turn off the heat when cooked,
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Let cool slightly
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Demold
