The rice cake is made of rice flour, soft, sweet, soft and delicious. Pumpkin rice cake is delicious, smooth in taste, sweet and soft, and it is very soft and delicious, so it is suitable for breakfast for all ages. This "pumpkin rice cake" is super simple and has zero failure. Even beginners can make beautiful pumpkin rice cakes.
Ingredients: 200 grams of rice flour and 200 grams of pumpkin. Accessories: 50 grams of sugar, 2 grams of baking powder, yellow wine.
Practice: 1. Peel the pumpkin, cut into pieces, add a high-speed mixer and a little water to squeeze it into pumpkin juice.
2. Pour 200g of rice flour and pumpkin juice (160g) into a large bowl, add 50g of white sugar and mix well.
3. Add 2 grams of baking powder and stir well (if there is no baking powder at home, you can change it to yeast powder, but you need to wait for fermentation before steaming).
4. Add a few drops of yellow rice wine (optional) and stir while pouring until there is no dry flour. It's best not to have pimples, just like the consistency of stirred old yogurt.
5, prepare a few small cups or small molds, (small partners who don't have small cups at home can use bowls), put rice slurry in small cups, 8 minutes full, not too full, because it needs to expand when steaming.
6. Then sprinkle a layer of sesame seeds on the rice paste, and you can add some medlar for decoration (optional) (it is best to ferment for a few minutes to 10 minutes before steaming).
7. Steam in the pot for about 15 minutes.
It's time to open the lid of the rice cake. It is very fluffy and soft, with rich fragrance and sweetness.
skill
1, pumpkin juice should not be added too much, the thicker the better, so the rice cake made is delicious and the color is good.
2, you can ferment for a while, so it is delicious and soft.