Pumpkin bean paste cake
Ingredients: glutinous rice flour
Recipe Recommendations
- red bean appropriate amount
- qingshui appropriate amount
- rock sugar appropriate amount
- pumpkin appropriate amount
- glutinous rice flour appropriate amount
- flour appropriate amount
- white sugar appropriate amount
- edible oil appropriate amount
- sweetening
- fried
- several hours
- ordinary
Steps for Pumpkin bean paste cake
1
Wash the red beans, soak them for three hours, and put them in a pot with the water used to soak the red beans and bring them to a boil over high heat.
2
Cook over low heat until the red beans are crispy and rotten.
3
Add the right amount of rock sugar and fire.
4
Use the back of the spoon to press the red beans into mud while stirring, and slowly boil until the soup dries and melts the rock sugar.
5
Put the entire pumpkin in the microwave, heat it high for twelve minutes, take it out, dig out the pumpkin meat with a spoon, and press it into a paste.
6
Add glutinous rice flour and flour, and appropriate amount of sugar. (You don't need to add flour. I added a little flour to prevent it from sticking to your teeth)
7
Knead into a smooth dough.
8
Take a piece of dough, flatten it flat, and squeeze it into a bowl with your hands.
9
Wrap in appropriate amount of red bean filling.
10
Then rub it into glutinous rice balls.
11
Put oil in a pan and press the cake blank flat.
12
Fry on low heat until golden brown on both sides.