카스테라 단호박인절미/How to make a really delicious pumpkin rice cake(sponge cake powder topping)

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

sweet red bean paste

🥗Healthier: date paste

💰Cheaper: apple sauce

Date paste provides natural sweetness and is lower in calories.

Cut the pumpkin, remove the seeds, and steam it. Prepare the inside of the pumpkin.

Mix 300g of sticky rice flour and 200g of pumpkin (mashed) together by hand.

Sift the mixture through a fine sieve.

Add 30~40g of water and mix, then sift again through a fine sieve.

Add 30g of sugar and 3g of salt, and mix well.

Place the mixture in a steamer and steam over high heat for 25 minutes, then turn off the heat and let it sit for 5 minutes.

Grease your work surface and hands, and knead the rice cake mixture until it becomes chewy.

Trim the brown parts off the sponge cake and blend it until fine.

Cut the rice cake into bite-sized pieces and roll them in the sponge cake.

Cooking Techniques

Spice Level:

Dietary

Allergens