Pumpkin Okara Rice Cake

Name: Pumpkin Okara Rice Cake
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g pumpkin; 400g Wheat flour; 100g tofu; Some yeast

by Jamie Pastoral

4.7 (1)

Favorite

12

Difficulty

Easy

Time

30m

Serving

3

Pumpkin hair cake is delicious and rich in nutrition. Add some tofu residue when steaming cakes and noodles, which is more nutritious and tastes good. The tofu dregs that were originally discarded come in handy and make the best use of them.

Ingredients

250g Pumpkin
400g Wheat Flour
100g Tofu
Some Yeast

Pumpkin Okara Rice Cake

1. Peel the pumpkin, remove the flesh and wash it

2. Cut into slices

3. Put the pumpkin in the microwave to cook

4. The cooked pumpkin is pressed into a puree

5. Add tofu residue, wheat flour and yeast powder to pumpkin puree

6. And the dough is proofed

7. Put the proofed dough into the cold water steamer, turn on the heat to steam, turn off the heat after steaming, take out and cut into pieces and enjoy