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Owner: yingying
Melon is also called golden melon in my hometown. In addition to vegetables, it is often used to make cakes. This pumpkin cake is one of them. It has the same effect as radish cake and taro cake. It's just as delicious!
My friend planted several huge Japanese pumpkins and asked me to go to her house to get them. As soon as we entered his house, Junda and I took a breath of cool air. The giant pumpkin on the ground for me is 40 pounds or more less.
I only dare to ask for a small flap and come back. I made a pumpkin pancake and divided it into two large pieces for my neighbors. Later, I made today's pumpkin steamed cake, which was less than half used.
It seems that pumpkin cooking will continue in the next few days.
Material Science:
450g pumpkin / Pumpkin (brushed)
25g dried shrimps
2-3 mushrooms (diced)
80g shredded preserved vegetables (salty dried radish)
4-5 tablespoons scallion crispy (divided into two parts, one for embellishment)
2 teaspoons scallion
1 teaspoon red pepper (seeded and chopped)
Rice pulp:
300g long rice
3 tablespoons potato flour / millet flour
300 grams of water
To flavor:
1 / 2 teaspoon pepper
1 / 2 teaspoon five spice
1 1 / 2 teaspoon salt
1. First wash 300g rice and soak it overnight to make rice fully absorb water.
2. Drain the rice the next morning and weigh it again. The water absorption of each kind of rice is different. My 300 grams of rice soaked in water turned into about 435 grams, that is to say, I absorbed about 135 grams of water. The water content for making pumpkin cake should not be too large, because the pumpkin has its own water content, so the required water content is about 380-400g. (400-135 = 265g)
3. Put the rice into the wall breaker / blender and add about 265g of water to mix smoothly.
4. Mix the seasoning of rice paste and cassava powder.
5. Peel and shred the pumpkin, and cut the dried shrimps and mushrooms into pieces. Wash the preserved vegetables and soak them in water to remove the salty taste. Drain.
6. Heat 2 tablespoons oil in the pan, and keep 1 / 3 of dried shrimps for standby. Stir fry the rest with mushrooms and half of scallion crisps. Add all seasonings and mix well.
7. Pour in pumpkin shreds, stir well and then pour in rice paste. (Note: it is better to stir the rice paste again before pouring to avoid precipitation.)
8. Turn the small fire and stir continuously until the rice paste is gelatinized and the shovel is almost unable to stir, then turn off the fire.
9. Pour out the fried rice paste into an 8-inch steaming plate with thin oil, smear some oil with a silica gel spatula, smooth the surface, and steam for 50-60 minutes.
10. When steaming the cake, put a little oil in the other pot, stir fry the preserved vegetables and the remaining dried shrimps and fish, and cool them for standby.
11. After the steamed cake is cooled, spread the dried vegetables, chopped scallions, chopped peppers and crispy scallions. Cut into pieces and dip in seafood sauce or Malay sauce.
This article is edited by Chinese in North America. It was originally created by netizen @ Yingying. The copyright belongs to the original author. It can't be reproduced without permission. Otherwise, it will be investigated.
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