Creative Recipe – Amber Chocolate Pumpkin Cake

Taste: Sweet and Sour; Cooking Method: Steaming; Time: 20 minutes; Difficulty: Easy.

Creative Recipe – Amber Chocolate Pumpkin Cake Cooking Steps

Ingredients: 110g peeled pumpkin, 100g glutinous rice flour, 2 packs of QQ candy, 30g roasted sesame seeds, 30g granulated sugar, 18 pieces of chocolate biscuits. Filling: 18 pieces of chocolate biscuits, 2 packs of QQ candy, 110g peeled pumpkin, 100g glutinous rice flour, 30g roasted sesame seeds, 30g granulated sugar, a small amount of water.

Cut 110g peeled pumpkin into slices, steam over high heat for 10 minutes.

Mash the steamed pumpkin in a colander.

Add 100g glutinous rice flour to the mashed pumpkin.

Add 30g granulated sugar.

Add a small amount of water.

Mix the pumpkin mixture evenly and divide it into equal portions.

Roll the portions into rounds and flatten them.

Attach chocolate biscuits to both sides, trim off excess pumpkin mixture with scissors.

Sprinkle with black sesame seeds.

Let the sesame cakes rest on a mat for about 10 minutes, meanwhile, bring water to a boil in a pot.

Steam the mat on a plate over high heat for 12 minutes, then remove and let cool.

Place the cooled pumpkin cakes on the middle rack of a preheated oven, bake at 150°C (302°F) for 7 minutes.

Melt QQ candy over a double boiler.

Coat the baked cakes with the melted syrup.