Happy holidays [Pumpkin Trifle]

Overview

Trifle, this is in the pastry category, and for me, it should be the easiest. Because it does not need to ferment to become larger, as long as you are more careful during the production process, the finished product should not be a problem. . . Pumpkin trifle, this time I chose chestnut pumpkin. This chestnut pumpkin has dense flesh, a delicate texture, and a chestnut-like taste. The steamed chestnut pumpkin is filtered through the filter, and each mouthful of pumpkin puree melts in your mouth, as delicate as chestnuts, and more dense as egg yolks. . . I am in love with this chestnut squash. . . Oil-free, dairy-free, egg-free, low-sugar pumpkin trifle, have a happy holiday!

Tags

• pastries
• old man
• afternoon tea
• autumn recipes
• chestnut pumpkin
• glutinous rice flour
• rice flour
• white sugar

Ingredients

Steps

1. 1 Cut chestnut pumpkin into pieces and steam until cooked.

   

2. 2 Strain the steamed pumpkin into pumpkin puree.

   

3. 3 Sift the glutinous rice flour and sticky rice flour.

   

4. 4 Pour the sifted rice flour into the pumpkin puree and sugar and mix until it is semi-wet, then use your hands to knead it into moist but still loose powder.

   

5. 5 Sieve the kneaded flour.

   

6. 6 Pour the cake powder into the oiled mold and smooth the surface. Steam over high heat for about 20 minutes.

   

7. 7 Arrange leaves on the sponge cake to create a decorative pattern.

   

8. 8 Sprinkle a little strained pumpkin puree around for garnish.

   

9. 9 Oil-free, dairy-free, egg-free, low-sugar pumpkin trifle, enjoy the holidays happily!