Pumpkin rice cake
By VicentaLakin
remember, before you go to school and leave, every year your mom buys that finished pumpkin cake and comes back to us for dinner, and then she comes to kyoto and buys it for us a couple of times, and she sees all the potassiums and acids from the table, and suddenly wonders why she didn't do it on her own
Recipe Recommendations
- glutinous rice flour 500 grams
- pumpkin 200 grams
- bean paste appropriate amount
- butter 30 grams
- white sugar appropriate amount
- salad oil appropriate amount
- sweetening
- fried
- half an hour
- simple
Steps for Pumpkin rice cake
1
Butter melts (no one can say) pumpkin pellets evaporate, extracts pumpkin meat, sugar, and rice powder mixed into a group of 10 minutes to awaken
2
Wake up, lined up, cut into a small piece of pasta, bagged in, flattened, sesame pellets ready for use
3
A pan or an electric wafer is heated, with a little salad oil, a little five-steal heat, a little pumpkin pie, a little water, a lid for about five minutes, and the cake is cooked and turned over for a little bit more。Pumpkin rice cake Make Tips
1. Do not add water when initially mixing the dough. Pumpkins have a high water content, and the moisture from the pumpkin is generally sufficient to form a dough. Butter is optional and can be omitted if unavailable; add sugar to taste.
2. Add water to the pan to create steam, which steams the cakes and makes them softer and tastier when fried. However, be careful not to add too much water; if you are unsure about the amount, add a little at a time.
3. You can make the red bean paste filling yourself, buy it ready-made, or substitute it with any other filling you enjoy.