Pumpkin Wheat Flour Sweet Cake

Pumpkin Wheat Flour Sweet Cake

1. Prepare food

2. Pour wheat flour, 10 spoons of sugar and milk into the pot and stir well

3. Cook over medium heat, stirring constantly while cooking

4. Bring to a boil, turn off the heat when bubbles come out

5. Wet the container with clean water in advance, pour the wheat paste into the container, and level it

6. Peel the pumpkin, cut into pieces, pour into the pot, add 4 tablespoons of sugar

7. Cook on medium heat until soft and watery

8. Pour pumpkin into a blender and puree

9. Pour pumpkin puree on the wheat paste and level it

10. Sprinkle with minced coconut after cooling

11. Place in the freezer in the refrigerator for 2-3 hours, then cut into pieces for consumption

Tips:

Those who like rich milk flavor can change 1 liter of milk to a ratio of 800 ml of milk + 200 ml of fresh cream. 1 tablespoon refers to a full soup spoon piled in a mountain shape.