#trustzhimei# Pumpkin Sesame Cake

Name: #trustzhimei# Pumpkin Sesame Cake
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pumpkin; 253g Glutinous rice flour; 30g Sugar; 2 tbsp Vegetable oil; 1 small bowl Homemade red bean paste filling

by Baoma's little chef.

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

This small cake is sweet and waxy, very delicious, simple in preparation, and rich in nutrition. It is very popular among children and family members.
It is called pumpkin sesame pie, the main ingredient is pumpkin, this is definitely a good way to consume pumpkin, even if you don’t like pumpkin, you can’t resist this little pie. The bean paste stuffing used by Bao Ma this time is homemade. Every time I make bean paste stuffing, I will make two kinds, one with some small particles, the other one is more delicate today, and then divide into small bags and freeze them. Defrost in advance when This bean paste filling looks a bit dry, but it is actually very moist. It looks like this after thawing. It is recommended to make more raw pumpkin pie and store it in a frozen state. When you eat it, defrost it and fry it over a low fire.
Pumpkin can protect the gastric mucosa and help digestion; prevent diabetes and lower blood sugar; promote growth and development; detoxify.
White sesame contains a lot of fat and protein, moisturizing the skin and nourishing blood;
Red bean paste hangover, detoxification, lowering blood pressure, lowering blood fat, anti-cancer, prevention of stones, bodybuilding and weight loss. "

Ingredients

500g Pumpkin
253g Glutinous Rice Flour
30g Sugar
2 tbsp Vegetable Oil
1 small bowl Homemade Red Bean Paste Filling

#trustzhimei# Pumpkin Sesame Cake

1. Prepare the ingredients

#trustzhimei# Pumpkin Sesame Cake recipe

2. Cut the pumpkin into thick slices and steam it in the pot. It can be steamed until it can be easily pierced in with chopsticks.

3. Remove the skin and put the sugar while it is hot (the method of peeling: use a stainless steel spoon to dig gently along the curvature of the skin to easily separate the pumpkin skin)

4. Mix well and mash it with a stainless steel spoon, pour glutinous rice flour in portions

5. According to the water content of the pumpkin, knead in the glutinous rice flour as appropriate, and the final kneaded state is not sticky, light and hand light.

6. Take a small piece of dough, roll it into a ball shape, press a small nest in the middle and then turn it into a nest shape, put it in the bean paste filling

7. Wrap it in a round shape and place it on a plate with vegetable oil.

8. Press it gently and place it in a sesame plate, press and dip it with sesame seeds, then turn it over and dip it on the other side

9. Turn a saucepan to a low heat, grease it with oil, heat slightly and put in the cake dough, and cook until both sides are golden brown. The main point is that the fire must be low, and the cake should not be too thick)

10. Finished picture! Sweet and soft...

11. Finished picture!

Tips:
1 Do not throw away the separated in the pumpkin skin. When making soy milk, you can put it in without wasting and nourishment.
2 If you don’t have homemade red bean paste, you can also use commercially available ones.
3 Pumpkins have different moisture content, so be flexible when adding glutinous rice flour