Pumpkin Okara Rice Cake

Name: Pumpkin Okara Rice Cake
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Okara; About 100g Pumpkin puree; 1/2 a cup Corn flour; A cup Flour; 1 tablespoon yeast; Some warm water; 1 spoon granulated sugar; a little Baking powder

by Sake light tea

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

I made soy milk, and the leftover bean dregs were wasted when I threw it away. I remembered that there was some flour and steamed pumpkin at home, so I made some rice cakes to eat. "

Ingredients

Some Okara
About 100g Pumpkin Puree
1/2 a cup Corn Flour
A cup Flour
1 tablespoon Yeast
Some Warm Water
1 spoon Granulated Sugar
a little Baking Powder

Pumpkin Okara Rice Cake

1. Add yeast to the bean dregs and stir well until the yeast is completely dissolved.

2. Put in white sugar

3. Add baking powder

4. Add pumpkin puree and stir well

5. Add corn flour

6. Add flour and stir well

7. Add warm water in portions, mix well, and the batter should not be too thin

8. Spread oil in the mold, pour the batter, cover with plastic wrap, leave it in a warm place to ferment to double its size, and steam it in a steamer for 35-40 minutes.