Pumpkin black rice crackers, eat it for breakfast, soft, glutinous, sweet, nutritious, simple and easy to use, suitable for all ages

 Today, I use pumpkin and noodles and black rice to make a sweet and delicious nutritious breakfast cake, which is delicious and not hot, and the method is very simple, like friends to come and see!

[Dish]: Pumpkin black rice crackers

[Cooking ingredients]: 150 grams of peeled pumpkin, 95 grams of glutinous rice flour, 50 grams of flour, 80 grams of black rice, 15 grams of sugar, a little cooking oil.

【Cooking Steps】:

1. Prepare a piece of old pumpkin, remove the pulp and set aside. Other ingredients are also prepared according to the standard.

2. Black rice is not easy to cook, you need to soak it in water overnight in advance, as long as the black rice can absorb enough water, the cooked black rice will be soft and glutinous.

3. Pour the soaked black rice into the rice cooker, put it out after cooking, put it in a container, add 2 tablespoons of sugar to the black rice, stir for a while and set aside.

4. Remove the pumpkin skin, cut it into thin slices and put it in the pot to steam.

5. After steaming, take out the puree, put the glutinous rice flour and flour into the pumpkin puree while it is hot, and knead the dough by hand for later use.

6. Divide the dough into equal portions, here I have divided it into 8 portions.

7. Then wrap the black rice filling one by one, rub it round after closing, and then gently press it flat with your hand.

8. Put the pumpkin black rice crackers into a frying pan, fry them in hot oil, and fry them over low heat until the crust is browned. The finished product is burnt and soft and glutinous, the taste is great, the sweetness of pumpkin is mixed with the fragrance of black rice, the color is bright, and it tastes soft and glutinous and sweet, adults and children like it, interested friends may wish to try it!

【Cooking Tips】:

1. Soak the black rice the night before.

2. Puree the steamed pumpkin directly, add glutinous rice flour and flour while hot, and knead it into a ball.