#四session Baking Contest and is Love to Eat Festival#pumpkin Rice Cake Rolls

by Eat delicious myself 520

4.8 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

I made rice cakes last time, and the heated rice cakes have a silky effect, which I think is very good. This time I still have some pumpkin at home, so I wrap the rice cake in the pumpkin and eat it while it’s hot after roasting. It’s pretty good~"

Ingredients

30g Pumpkin
50g Flour

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10g Rice Cake
20g White Sugar

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5g Coconut

#四session Baking Contest and is Love to Eat Festival#pumpkin Rice Cake Rolls

1. Peel the pumpkin, cut into small pieces and put it in a bowl.

2. Cover with a layer of plastic wrap and place in a microwave oven on medium-high heat for about 4 minutes.

3. Take out the bitten pumpkin, let it cool, and grind it into puree. Cut the rice cake into small pieces for later use.

4. Put the white granulated sugar into the pumpkin puree.

5. Add flour.

6. And into dough.

7. Divide into small doses of 35g.

8. Roll out the dough and put in rice cake sticks.

9. After wrapping, wrap a layer of coconut paste.

10. Do everything well.

11. Preheat the oven, and fire up and down at 165 degrees for about 15 minutes.

12. Take it out after baking.

13. Open while it's hot, and draw the rice cake~

14. O(∩_∩)O haha~

15. Let's eat~

Tips:
1. Add flour according to the amount of water produced by the pumpkin.
2. The oven settings are for reference only.

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