家中剩下一點南瓜,我用來做南瓜糯米餅,十分簡單~

材料 份量8隻
南瓜餅皮
南瓜(去籽去皮,切薄片) 150克
南瓜籽 8粒
糯米粉 57克
澄麵粉 47克
油 7克
糖 10克 (可按個人喜好增減)
南瓜餡
南瓜(去籽去皮,切薄片)150克
煉奶 2茶匙
做法
- 將糯米粉、澄麵粉和糖混合好。
- 將全部南瓜隔水蒸熟 (但要將造皮和造餡所需的南瓜分隔開),約須10鐘。
- 將造皮所需的南瓜倒進碗中,用叉將南瓜壓成蓉;另一半南瓜則備用。
- 趁著南瓜蓉還熱時候,逐少加入糯米粉混合物,一邊將其與南瓜蓉搓勻,途中加入少許生油(根據南瓜粉團的黏手程度而調節)。用手將粉糰搓至表面光滑黏手即可。若粉團仍然太多水份,可自行多加糯米粉。
- 將粉糰稍稍放涼,放到食物盒或用保鮮紙包好,放在室溫備用。
- 製作南瓜餡。將餘下的南瓜壓成蓉,以細火燒熱鍋,加入少許油,再加入南瓜蓉和煉奶,慢火炒至粘稠。放涼備用。
- 將粉團平均切成小粉團,將小粉團搓圓再壓扁,放入南瓜餡後封口包好,再稍稍搓圓。
- 用牙籤在粉團壓出南瓜造型,再放上南瓜籽作蒂。
- 蒸盤鋪上蒸盤紙或牛油紙,放上南瓜餅蒸8至10分鐘至熟透即可。
Ingredients
Dough
150g Pumpkin(sliced)
8 Pumpkin Seeds
57g Glutinous Rice Flour
47g Wheat Flour
7g Oil
10g Sugar
Filling
150g Pumpkin(sliced)
2tsp Condensed Milk
Dough
- Add the wheat flour and sugar to the glutinous rice flour. Mix well.
- Steam all the sliced pumpkin till cooked. It takes about 10 minutes.
- In a mixing bowl, mash half of the pumpkin. Slowly stir in the flour mixture and then oil, keep kneading with your hand until a smooth, soft dough forms. Keep the dough in a container and set aside.
Pumpkin Filling
- Mash the remaining pumpkin. Put the mashed pumpkin to a saucepan. Cook it over low heat. Add the condensed milk. Cook it until it reaches your desired consistency.
Pumpkin Cake
- Divide the dough into 8 small pieces. Roll each piece of dough into a ball.
- Flatten a piece of dough into a round wrapper with your thumb.
- Put a teaspoon of pumpkin filling in the middle. Wrap the dough around the filling and roll into a small ball.
- Shape the glutinous rice balls into a shape of the pumpkin using a toothpick. Put a pumpkin seed on top of each little pumpkin cake.
- Line a steamer with a piece of paper liner, then put the pumpkin cakes on the paper.
- Bring the water to a full boil, then place the steamer in and cover with a lid. Steam for 10 minutes.
食得唔好嘥 Reduce food waste, use leftovers
食光光會不定時推出「惜食食譜」,利用家中「剩食」再造美食!
Empty Plate Action would keep sharing some leftovers recipe. Let’s discover various ways to use up leftovers.
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