Pumpkin's rice cake
By VicentaLakin
I've shared some of the hot rice cakes with me today, which look particularly good, and which also tastes sweet, sweet, sweet and child-friendly. Sugar can be reduced by its own taste, because it doesn't have to be fermented because it doesn't have to be fermented, so it doesn't have to be sugary, steamy inside, especially soft。
Recipe Recommendations
- pumpkin puree 60g
- sticky rice flour 125 grams
- fine sugar 35g
- baking powder 5g
- corn oil 25g
- qingshui
- salt 0.5g
- dried cranberries appropriate amount
Steps for Pumpkin's rice cake
1
I used bebed pumpkins to cut them into little casseroles for about 20 minutes。
2
Steamed pumpkins are given 60 grams in a bowl to crush into mud, with fresh water and corn oil placed in the same container, and sticky rice powder and powdered powder placed in the same container。
3
Pumpkin mud is mixed with fine sugar and salt, and the amount of sugar can increase or decrease depending on the population。
4
Corn oil and fresh water are fully evenly mixed in advance, with eggs running for 1-2 minutes and water oil blending into the middle of the pumpkin mud。
5
Magnificent rice powder and powdered bubble powder are sifted into pumpkin mud, evenly mixed with razors, and provided with thick and fallable paste. If the paste is solid, a small amount of water may be added, as appropriate, and a small amount of condensed rice powder may be adjusted。
6
The packaging is oiled, the face is poured in, the shaker is smoothed and the surface is covered with a cranberry dry spot。
7
I'm using a steam tank, 100 degrees, 25 minutes, and I can use a steam pan。
8
When you're well, you'll be able to take it off easily。
9
The internal organization is delicate and full of gas holes, sweet and soft, especially delicious。