Zhixiang pumpkin cake
By PietroFisher
Ingredients: glutinous rice flour,bean paste,white sugar,old pumpkin,raw white sesame
Recipe Recommendations
- old pumpkin appropriate amount
- glutinous rice flour appropriate amount
- bean paste appropriate amount
- raw white sesame appropriate amount
- white sugar appropriate amount
- sweetening
- fried
- ten minutes
- ordinary
Steps for Zhixiang pumpkin cake
1
Wash the old pumpkin.
2
Cut into slices and steam, remove the pumpkin skin.
3
Add appropriate amount of white sugar and stir well.
4
Stir well.
5
Add glutinous rice flour and japonica rice flour at a ratio of 4:1.
6
Add the japonica rice flour.
7
Stir with chopsticks.
8
Knead into pumpkin balls.
9
Take appropriate amount of pumpkin dough and rub it into long strips.
10
Cut it into small pieces of similar size and place it in a crisper bag to prevent it from drying out.
11
Take a small ball and knead it round.
12
Gently press flat with your hand.
13
Squeeze into the bean paste.
14
Rub it round again, and gently press it flat again.
15
Brush a layer of clear water on the prepared pumpkin cake, put it into a pile of sesame seeds, stick sesame seeds on both sides, and so on.
16
Pour appropriate amount of oil into the pan. When the oil is 50% hot, add the pumpkin cake blank and fry over medium heat, turning the front and back sides in the middle several times.
17
Remove when golden brown and suck off the oil with a kitchen paper towel.Zhixiang pumpkin cake Make Tips
1. White sesame seeds can be substituted with breadcrumbs, though sesame seeds are more aromatic.
2. Rice flour is optional.
3. For steamed pumpkin cakes, a ratio of 2:1 glutinous rice flour to rice flour works best; this makes them easier to shape and less heavy.
4. Brushing with water helps the sesame seeds adhere better; the water can be replaced with beaten egg.
5. You can make a larger batch and freeze them; fry a few when you want to eat, which is very convenient.
6. Autumn is dry and prone to causing internal heat. After eating fried pumpkin cakes, don't forget to have some fruits to balance things out. I paired mine with a bowl of mung bean soup in the photo.