Glutinous Pumpkin and Date Mud Cake

Name: Glutinous Pumpkin and Date Mud Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 70g pumpkin; 80g Glutinous rice flour; 30g Jujube; 2g sesame

by Man Ma Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

★Mum’s Kitchen★

It is the time to eat pumpkins, and recently I have made some pumpkin puree and pumpkin biscuits. Looking at the small piece of pumpkin left in the house, I always wanted to get rid of it.

If you like sticky glutinous food, then this pumpkin pie will definitely suit your taste, and it will be tender on the outside and tender on the inside. I added some homemade jujube puree. If you don’t like the complexity, just add sugar when kneading the dough.

It is best to use absorbent paper to absorb the excess oil and eat it while it is hot. It will feel a little greasy when it is cold.

Deep-fried glutinous rice food is more difficult to digest, so it is best not for babies.

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Ingredients

Glutinous Pumpkin and Date Mud Cake

1. A small piece of pumpkin, peeled and sliced.

Glutinous Pumpkin and Date Mud Cake recipe

2. Steam on the pot for about 15 minutes.

3. After steaming, sift into pumpkin puree.

4. After being sieved, it is very delicate, so that the dough kneaded in the later stage is smoother.

5. Add a small amount of pumpkin puree to glutinous rice flour.

6. Stir with chopsticks, and then gradually add pumpkin puree until you can knead it into a dough.

Pumpkin puree does not have to be used, because the water absorption of flour is different, I ended up using more than half of it and it became dough.

7. Knead the dough until it doesn't stick to your hands, and feels a little squishy, like the dough of glutinous rice balls.

8. I expected to make 4, knead the dough into long strips and divide them into 4 equal parts.

9. Homemade jujube puree:
Cook the jujube, peel and remove the pit.

10. Put the jujube meat into a fresh-keeping bag or a piping bag, and use a rolling pin to grind the jujube into a mud. The jujube mud is ready, and the extra part can be frozen and stored.

11. Wrap an appropriate amount of jujube puree, wrap it into a ball, and lightly press it into a cake.

12. Sprinkle some sesame seeds (both black and white are fine)

13. I use olive oil, fry at medium heat, and the front and back sides will turn golden brown.

After being out of the pan, place it on oil-absorbing paper, control the oil to dry, eat it while it is hot, crisp on the outside and waxy on the inside, it will feel greasy when it cools.

14. The fillings inside can be matched by yourself. I like sweeter flavors, such as jujube puree and red bean paste.

The glutinous rice food must be eaten while it is hot. The oily glutinous rice food is more difficult to digest, so you must control the amount each time you eat it.

Tips:
If you are afraid of uneven coloring, you can use low heat to fry slowly. However, it saves time and the skin is crispy and requires a certain foundation to be flexible.

Whether adding the flour to the pumpkin or adding the pumpkin to the flour, add small amounts in batches, which is more certain.

Some people don't like the sticky feeling of glutinous rice. You can add a part of glutinous rice flour and a part of rice flour to taste good.