Sweet pumpkin rice cake
Shall we make sweet pumpkin rice cake that tastes deeper the more you chew? You'll fall in love once you try it.
6 serving
Within 60 minutes
허소영
Ingredients
  • Non-glutinous rice flour
    300g
  • sweet pumpkin
    70g
  • Sweet pumpkin powder
    1ts
  • Sugar
    30g
  • jujube
Cooking Steps
STEP 1/10
Sieve the rice flour.
STEP 2/10
Prepare sweet pumpkin by steaming it and scratching the inside with a spoon. If you have sweet pumpkin powder, put it in. If you don't, you can skip it. Rub evenly with both hands.
STEP 3/10
Mix it well and make sure that the moisture is well absorbed. If the shape that you squeeze with your hand is maintained even when you throw it, the moisture is well controlled If it breaks badly, it lacks moisture, so please add more sweet pumpkin.
STEP 4/10
Put it back down on the sieve. When you make a rice cake, if you put a lot of rice powder through a sieve, the air enters and makes a more delicious rice cake. If you put it on a sieve, it becomes darker yellow.
STEP 5/10
Add sugar to the rice powder that has been sifted and mix well.
STEP 6/10
It would taste better if you chew on sweet pumpkin, right? Cut the sweet pumpkin into small pieces and mix evenly.
STEP 7/10
Spread the shirumite on a steamer and spread the powder evenly.
STEP 8/10
Place in a pot when the water is boiling If you steam it for 25 to 30 minutes, it will cook well.
STEP 9/10
Can you see the arrow? If it's cooked well, the steamer and the rice cake are separated. Then flip it over and take it out.
STEP 10/10
Done. You can decorate it with sweet pumpkin. You can decorate it simply using jujube.
A piece of information about sweet pumpkin. I like domestic products because ours is good, but sweet pumpkin is an exception. Sweet pumpkin is the best made in New Zealand. Yellow is better and sweeter than domestic.
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