Pumpkin rice cake
By VicentaLakin
You know, diabetics don't eat sweets, even rice is controlled. My dad's a diabetic, and it's hard for him to eat rice, crotch and sweet snacks. Just a while ago, I bought him a rice defecation rice, with a pot of defecated rice and a pumpkin with the same sugar effect, and made it into a rice pumpkin cake, which doesn't rise fast, cold and sweet, which is just for the summer. Let's move on. It's very simple。
Recipe Recommendations
- glutinous rice
- pumpkin half a
- water appropriate amount
- xylitol appropriate amount
- sweetening
- steamed
- half an hour
- simple
Steps for Pumpkin rice cake
1
Wash the rice and soak it with water all night. I use a lot of rice, and I use half of it。
2
(a) Scrutinise the rice, and put it into the sifting net in the scavenger, and then put it into the inside, with appropriate water, and slightly covered the rice。
3
Put the urchins and stubbles together in the rice defecation pane and start the steaming function for 22 minutes。
4
Take the steamed rice out. It's a simple process. It's just like the usual steam rice。
5
A proper amount of wood sugar is smoothed in the rice, which is covered with cold。
6
Pumpkin is then washed, its seeds removed, it is cut into large pieces, and it is placed in the rice defecation rice. Select the veggie function, 25 minutes. If the amount is small, the pumpkin and rice can be evaporated together, saving time。
7
Covered in the mold (or deep disk) with a layer of rice at the bottom and pressured。
8
Pumpkin meat is crushed with spoons, and the pumpkin mud and the rice rice are ploughed into it。
9
Until it's covered with a whole mold, covered with a membrane。
10
Put it in the freezer for a moment, take out the cut and eat it。Pumpkin rice cake Make Tips
1. The finished pumpkin glutinous rice cakes can be eaten directly, or dipped in a little xylitol to increase sweetness. If you insert a stick into the middle of each pumpkin glutinous rice cake, put it in the freezer for a while to freeze, and eat it like a popsicle, it is also very delicious.
2. Regarding the principle of sugar reduction: The main component of rice is starch, which is divided into two types: amylose and amylopectin. Amylose accounts for about 20% of the content; it digests slowly and raises blood sugar slowly after consumption. Amylopectin accounts for about 70%; it digests quickly and raises blood sugar quickly. Therefore, controlling the intake of amylopectin is key to effective blood sugar control. This "Zhenmi Sugar-Removing Rice Cooker" cooks the rice until it is half-cooked, dissolving part of the "amylopectin" into the rice water. It then drains the rice water and further steams the rice. The rice cooked in this way has a glycemic index about 35% lower than that of ordinary rice.