Sweet Pumpkin Cornmeal Rice Cake

Name: Sweet Pumpkin Cornmeal Rice Cake
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 200g pumpkin; 150g Cornmeal; 200g All-purpose flour; 3g yeast; 30g Sugar; 1 egg; Some raisin

by Shao Jing

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

The taste of pumpkin pudding is very soft, and there is a special fragrance of flour products, which is a good choice for breakfast. You can also add a variety of dried fruits to your personal taste, such as goji berries, raisins, walnuts, red dates, and so on.

Ingredients

200g Pumpkin
150g Cornmeal
200g All-purpose Flour
3g Yeast
30g Sugar
1 Egg
Some Raisin

Sweet Pumpkin Cornmeal Rice Cake

1. Pumpkin slices are steamed in a steamer

2. Add sugar well, pound it into a puree, let cool to 30-40 degrees

3. Put the corn flour, all-purpose flour, eggs, and yeast in the pot

4. Add cold pumpkin puree, add 100 grams of water and stir together

5. Cold mix into a batter batter

6. Brush the mold with a layer of oil, pour the batter into the mold, put raisins on top, ferment to double the original size, steam for 20 minutes

Tips:
Pumpkin can be squeezed into pumpkin puree in a food processor, which will be more delicate (you can manually mash the pumpkin puree if you like the taste of pumpkin), and the sugar can be replaced with honey, so the taste will be better~