Main Ingredients:
Flour: 150g; Pumpkin: 50g.
Additional Ingredients:
Yeast: as needed; Milk Powder: as needed; Baking Soda: as needed; Roasted Sunflower Seeds: as needed; Raisins: as needed.
Flavor: Milky; Technique: Steaming; Time: One hour; Difficulty: Moderate.
Detailed Cooking Steps for Pumpkin Milk Cake (Made in Rice Cooker) for Diabetics
Peel and core the pumpkin, cut into large pieces, steam in a pressure cooker until soft, then mash when cool enough to handle.
In a mixing bowl, combine flour, yeast, baking soda, milk powder, add warm mashed pumpkin and mix well. The dough does not need to be kneaded until very smooth, cover with a damp cloth and let it rest in a warm place for half an hour.
When the dough is soft and slightly bubbly, start the kneading process.
Knead the dough for at least 10 minutes, release the gas, which will also make the final product look better. Divide the kneaded dough into two equal parts, shape each into a round on a work surface.
Flatten each dough portion into a round cake about 1cm thick. The size of the cake should be based on the diameter of the rice cooker inner pot, leaving enough space between the cake and the pot walls. Sprinkle some dry flour on the work surface and let the cakes proof for another half an hour.
Once the cakes have slightly expanded and bubbled, they are ready for baking.
Preheat the rice cooker for a few minutes. Then press the cook button, pour a thin layer of oil into the pot, place the cakes flat inside, sprinkle a little water. Decorate the cakes with roasted sunflower seeds and raisins, lightly press them into the surface with your fingers.
When the rice cooker’s cooking button pops up, let it simmer for 5 minutes, then flip the cakes. If the button cannot be pressed down immediately, wait for two minutes before pressing. Similarly, let it simmer for a few minutes after the cooking button pops up again.
Voilà! Your delicious Pumpkin Milk Cake is ready!
