Steamed pumpkin rice mooncakes

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The Mid-Autumn Festival is around the corner, I believe everyone has started khổng lồ warm up & make mooncakes. Today I will nói qua with you a steamed pumpkin rice mooncakes with low sugar and oil recipe. Mooncakes with sweet coconut filling have a shorter storage period, so they are rarely sold outside. In fact, it’s easy to vì chưng it yourself at home. The benefits of DIY is capable khổng lồ adjust the taste to your preference. Those who are not addicted to lớn sweets, can omit the sugar or reduce it.

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Ingredients of Steamed Pumpkin Rice Mooncakes

Steamed pumpkin rice mooncakes need a pad at the bottom so that they don’t stick to lớn the plate or pot. I lượt thích the quality scent of banana leaves very much. Cutting them into a round shape looks more coordinated & cute. If you don’t have banana leaves, you can use baking paper instead.


Generally, the pumpkin rice dough does not need to lớn be kneaded with water, but different brands of powder or pumpkin types have different water absorption properties. If your rice dough is too dry, add a little water, if they are wet, add some flour. The ideal state is that it will not be too soft or too hard easily cracked after kneading.

Different Type of Mooncakes

In fact, it looks quite like Ang Ku Kueh after being steamed, but the texture and taste are still different. Both agar-agar và snowy skin can be called mooncakes, and this one can also be called mooncakes too, right? The taste period of this rice mooncake is about 3 days. If you can’t finish it, you can put it in the refrigerator and steam it when you want to eat it. It will be more delicious.


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Pumpkin Rice Dough

We also shared the purple sweet potato filling doll mooncakes và the snowy mooncakes with red bean paste before. Those who are interested can check it out!

If you like the steamed Pumpkin Rice Mooncakes recipe we shared, welcome to share with your relatives và friends~ Have a nice day!


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Happy to share with you a steamed pumpkin rice mooncake with pandan sweet coconut filling và it is a low sugar và oil recipe.

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Filling▢ 160 g Fresh Grated Coconut▢ 30 g Pandan Extract▢ 25 g Sugar▢ 0.25 tsp Salt
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Remove the seeds và skin of the pumpkin & cut them into small pieces. Steam on high heat for 10 minutes or until tender.
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Add fresh grated coconut và salt to lớn the dry pan, sauté over medium-low heat until fragrant, địa chỉ sugar và pandan extract và stir-fry evenly. Then showroom glutinous rice flour và continue khổng lồ stir-fry until there is no dry powder.
After the pumpkin puree is cool, showroom rice flour & glutinous rice flour to size a dough. If the rice dough is too dry và hard, địa chỉ cửa hàng water, if it is too wet & soft, địa chỉ flour. (Generally, there is no need khổng lồ add)
Divide the pumpkin rice dough into 9 portions, each about 30 grams. Divide the sweet coconut filling into 9 portions, each about 20 grams.
Use your thumb lớn press the small dough into a small nest shape, & then put the sweet coconut filling in và slowly close it up with the purlicue.
Serving: 1piece | Calories: 149kcal | Carbohydrates: 18.5g | Protein: 1.6g | Fat: 7.2g | Saturated Fat: 6.3g | Sodium: 70mg | Potassium: 109mg | Fiber: 2.1g | Sugar: 5.6g | Calcium: 4mg | Iron: 3mg