Pumpkin sesame cake

Overview

When I was in high school, the school cafeteria would sell this kind of pumpkin pie every day at noon. I could smell the aroma from a distance. I loved eating it so much. I had seen this kind of pie in other places, but I just couldn’t taste the same taste as in school. I bought digestive biscuits a while ago to make cheesecake, and there were still a lot of biscuits left. I suddenly wanted to make it once, but I didn’t expect it to work. It was crispy, fragrant, sweet but not greasy. Now I often make it for my husband and children.

Tags

• dessert
• children
• afternoon tea
• flour
• maria's digestive biscuits
• pumpkin
• rock sugar
• sesame

Ingredients

Steps

1. 1 First prepare the biscuits. I used Maria digestive biscuits. I have also tried other breakfast biscuits, but they are not as delicious as Maria's.

   

2. 2 Peel and cut the pumpkin into cubes, add an appropriate amount of rock sugar (white sugar), you can add it according to your preference of sweetness.

   

3. 3 Steam over water until soft. There is a lot of water in the steamed pumpkin, so I poured some water out, otherwise the pumpkin paste will be too thin and affect the shape of the biscuits.

   

4. 4 Use a spoon to mash the pumpkin paste into puree.

   

5. 5 Add an appropriate amount of flour and stir into a paste, as long as it is not too thin.

   

6. 6 Wrap the pumpkin paste between two biscuits and pinch it slightly to make the paste protrude from the cracks of the biscuits.

   

7. 7 Roll out the raised paste with sesame seeds.

   

8. 8 Put the oil in the pot, add the biscuits to the pot, and set the heat to low. Turn over frequently, the biscuits will be easily fried (I poured less oil, so I had to tilt the pot to let the entire biscuits go into the oil for frying).

   

9. 9 Fry until golden brown and take it out.