Pumpkin Cranberry Rice Cake

Name: Pumpkin Cranberry Rice Cake
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Rice noodles; 100g Beibei Pumpkin; Some cranberry; 2g yeast; Some Plain Water

by Yaya Ma Ma’s Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

Huang Chengcheng’s fragrant and sweet Beibei pumpkin is definitely the killer in the kitchen. The cute Minnie shape is yaya's favorite. Pumpkin is easy to digest and helps the baby's intestinal health.

Ingredients

Pumpkin Cranberry Rice Cake

1. 1. Prepare the ingredients.

2. 2. Cut the pumpkin into pieces and steam it in the pot.

3. 3. Take out the pumpkin meat and mash it.

4. 4. Add 20ml of warm water to the yeast (about 30 degrees)

5. 5. Add yeast liquid to pumpkin puree

6. 6. Add rice noodles

7. 7. Add appropriate amount of water, I added a total of 60ml

8. 8. Stir evenly

9. 9. Put in the oven to ferment at 40 degrees

10. 10. Brush a little oil in the mold (I use linseed oil)

11. 11. Pour in the right amount of batter and put in the right amount of cranberry

12. 12. Put it on the pot, steam it for 20 minutes and then take it out after being stuffy for 3 minutes

Tips:
The warm water in the yeast liquid must not be too hot, just feel warm to the hand, otherwise the hot water will kill the yeast and not have the effect of fermentation~