Coconut pumpkin cake-You Are Foodie

By Wendell
81

Coconut pumpkin cake

Main Ingredients

glutinous rice flour 80 g
Pumpkin puree 70 g

Auxiliary Ingredients

Red bean paste 50 g
Condensed milk 10 g左右

There was only a small piece of pumpkin left in my family, so I made four and ate up all my breakfast. A friend who likes to eatYou can cook more, freeze them in the refrigerator, take them out and fry them when you want. If the dough is steamed, it will fry wellCome on, just a minute.

Step 1 . Slice and steam the pumpkin and mash it with a fork.

Step 2 . Mix pumpkin paste, glutinous rice powder and condensed milk evenly.

Step 3 . Knead into a ball.

Step 4 . Divide the dough into four parts and the red bean paste into four parts. In this step, the dough divided into four parts can be steamed in a steamer, so that the finished product can be cooked faster.

Step 5 . Take a dough and flatten it, and wrap it in bean paste.

Step 6 . Close the mouth and form a circle.

Step 7 . Flatten into a round cake. Do the same for the other three pieces of dough.

Step 8 . Wrap the pumpkin pie with a layer of coconut. If this step is not done immediately, you can wrap it in plastic wrap one by one and put it into the refrigerator for freezing, and then take it out for frying when you want to eat.

Step 9 . Brush a little oil in the pan, put the pumpkin cake embryo into the pan, fry it over low heat until it is golden on both sides, and then use it.

Step 10 . Pan-fried pumpkin pie.

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