Quinoa Pumpkin Cake

Overview

In the golden autumn season, let’s make a date with Mr. Pumpkin! In the next 10 days, I will show you how to make a pumpkin delicacy every day to see what kind of pumpkin delicacies the gourmet nutritionist Dashu and Mr. Pumpkin will come up with! Today I will share a recipe for quinoa rice pumpkin cake, which has a glutinous and sweet texture.

Tags

• staple food
• home cooking
• old man
• breakfast
• autumn recipes
• students
• baking powder
• pumpkin
• quinoa
• rice flour
• rock sugar
• milk

Ingredients

Steps

1. 1 Weigh and prepare all the ingredients. The main ingredients are shown in the picture. The auxiliary ingredients are not mentioned in the raw material list above. After preparing the ingredients, wash the pumpkin, remove the seeds and cut it into cubes or slices. Place it in a bowl and seal it with plastic wrap. Boil water and steam for about 20 minutes. (Pumpkin is rich in polysaccharides, dietary fiber and beta-carotene, which can be converted into vitamin A in the human body, which is very helpful for the eyes and brain)

   

2. 2 In the bowl is quinoa, one of the top ten whole grains recommended by China National Nutrition Week in 2017. It is mainly rich in essential amino acids needed by the human body (amino acids are combined into proteins needed by the human body and then absorbed and utilized by the human body), minerals and rich dietary fiber (dietary fiber). Fiber is a type of prebiotic, which can provide nutrients to the probiotics in the intestine that are beneficial to the human body, and can promote intestinal peristalsis and improve constipation). Soak the quinoa for 20 minutes, then put the quinoa in a pot of water and boil it for about 15 minutes. When all sprouts sprout, it is cooked, then drain and set aside.

   

3. 3 Add the steamed pumpkin to milk and rock sugar and beat into a slurry, then pour it into a bowl, add rice flour and baking powder and stir evenly, finally pour in the quinoa and stir, put it into a non-stick mold (or brush a layer of oil on the bowl to prevent sticking), seal it with plastic wrap and steam it for 20 minutes.

   

4. 4 Cut the steamed quinoa rice pumpkin cake into pieces, place on a plate and serve.