Pumpkin Sesame Cake

Name: Pumpkin Sesame Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g pumpkin; Some crystal sugar; Some sesame; 8 slices Maria Digestive Biscuits; 2 tablespoons Flour

by Creak tiger

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

When I was in high school, the school cafeteria sold this kind of pumpkin pie at noon every day. I could smell the scent from far away. I liked it too much. I have seen this kind of pie in other places, but I just can’t eat the kind in school. Taste. I bought digestive biscuits to make cheesecakes a while ago. There are still a lot of biscuits left. I suddenly wanted to make it. I didn’t expect it to succeed. It is crispy and fragrant, sweet but not greasy. Now I often make it for my husband and children."

Ingredients

200g Pumpkin
Some Crystal Sugar
Some Sesame
8 slices Maria Digestive Biscuits
2 tablespoons Flour

Pumpkin Sesame Cake

1. First prepare the ingredients for the biscuits. I used Maria digestive biscuits. I have also tried other breakfast biscuits, which are not as delicious as Maria’s.

2. Peel the pumpkin and cut into pieces, put an appropriate amount of rock sugar (white sugar), you can put it according to the sweetness of the yuan you like.

3. Steam it over water until it is soft and rotten. There is a lot of water in the steamed pumpkin, I poured some of the water out, otherwise the pumpkin paste is too thin and affects the formation of the biscuits.

4. Use a spoon to mash the pumpkin paste into a puree.

5. Add the right amount of flour and stir to form a paste, as long as it is not particularly thin.

6. Wrap the pumpkin paste between the two biscuits and squeeze it slightly to make the paste protrude from the cracks.

7. Roll the protruding paste with sesame seeds.

8. Put it in the pan, heat the oil and put the biscuits on a low heat. Turn over more, the biscuits will fry easily, (I pour less oil, so only tilt the pan to let the whole biscuits fry in the oil).