Red Bean Paste Pumpkin Pancakes (Oven Version)

Name: Red Bean Paste Pumpkin Pancakes (Oven Version)
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: to taste Pumpkin; to taste glutinous rice flour; to taste oil; to taste red bean paste; to taste Sugar

Oven-baked pumpkin mochi cakes: pressure-steamed pumpkin mashed with sugar and glutinous rice flour, wrapped around sweet red bean paste balls, then baked soft and chewy.

1 hrNewEasy Snacks Roast Sweet

Instructions

1
Cut the pumpkin into pieces and cook it in a pressure cooker, do not steam it in a bowl, otherwise there will be a lot of water.
2
Take it out and peel it, then mix evenly with white sugar while it's still hot.
3
Add glutinous rice flour and knead into a dough. The dough shouldn't be the hard kind; it should have a soft and sticky texture.
4
Rub the red bean paste into small balls in advance; those who don't like red bean paste can skip this step.
5
Put the red bean paste into the dough and roll it into a ball.
6
Roll all into balls, flatten them, and arrange them neatly.
7
Pour some oil into a bowl, dip it in (I forgot to film this step), and then coat it evenly in breadcrumbs.
8
After completing all the steps, put it in the oven at 150°C with both top and bottom heat for 25 minutes, adjusting according to your oven's temperature.
9
Fresh out of the pan, do you love this low-oil pumpkin pancake?