Low sugar pumpkin cake

Overview

How to cook Low sugar pumpkin cake at home

Tags

• staple food
• home cooking
• children
• breakfast
• afternoon tea
• cake
• autumn recipes
• cooked white sesame seeds
• edible oil
• glutinous rice flour
• low sugar bean paste filling
• pumpkin

Ingredients

Steps

1. 1 Peel and cut pumpkin into cubes and steam.

   

2. 2 Pour into a food processor and puree until smooth.

   

3. 3 Pour in the glutinous rice flour and slowly knead it into a dough that does not stick to your hands.

   

4. 4 Take 25g of pumpkin dough, roll it into a ball and flatten it, wrap it with 10g of bean paste filling and seal it.

   

5. 5 Flatten on a plate and stick with white sesame seeds on both sides.

   

6. 6 Wrap all the pumpkin pancakes in sequence.

   

7. 7 Put a little oil in a small milk pan. When the oil is hot, add the pumpkin cakes and fry slowly over low heat until golden brown.

   

8. 8 Absorb excess oil.

   

9. 9 Best served while hot.