I want to eat more pumpkin in autumn, I didn't expect to eat it like this, sweet Q bomb, better than jelly

Pumpkin cold cake has a sweet taste, a bit like jelly. As long as the steamed pumpkin is beaten into pumpkin juice and pea starch water, put it in the pot and stir it, let it cool and cut into small cubes, and now share the detailed method with you.

raw material

400 grams of pumpkin, 150 grams of pea starch, and an appropriate amount of desiccated coconut.

seasoning

50 grams of sugar.

method

Step 1: Cut a small piece of about 400 grams from the whole pumpkin, peel and clean it, and then cut it into thin slices, try to cut it as thin as possible for steaming; Then put it on a plate, put it in a steamer, cover it and steam it over medium heat for about 20 minutes; After steaming, it can be easily inserted with chopsticks, which means that it is cooked.

Step 2: Pour the steamed pumpkin into a blender, pour in 300g of water, cover and beat it into a delicate pumpkin juice.

Step 3: Pour the beaten pumpkin juice into the pan and set aside.

Step 4: Pour 150 grams of pea starch into the bowl, pour 150 grams of water, stir well with chopsticks, and stir until there is no granular paste.

Step 5: Pour 300 grams of water into the pumpkin juice, stir 50 grams of sugar well, stir the sugar until melted, and then boil it over high heat.

Step 6: After the water boils, slowly pour in the starch water, stirring while pouring, and the spatula should be stirred quickly and constantly, the pumpkin juice will become thicker and thicker.

Step 7: Turn on medium heat and continue to stir non-stop, stir until the bubbles are bulging and become a transparent paste, and turn off the heat with a shovel to have flakes, the whole process takes about 3 minutes.

Step 8: Sprinkle in some cooked sesame seeds to look good and delicious, stir it well and it will be out of the pan.

Step 9: Prepare a mold, brush the mold with cooking oil to prevent sticking, pour the pumpkin paste into the mold while it is hot, flatten the surface with a shovel, and then shake it a few times with your hand to shake out its bubbles, let it cool slightly and then put it in the refrigerator for an hour.

Step 10: After refrigeration, the pumpkin gazparder will solidify, then demold it and cut it into small cubes, you can also cut it into the shape you like.

Step 11: Cut it and put it on a plate, put a layer of pumpkin cold cake and sprinkle a layer of dececrated coconut, so that each cold cake is sticky with deceitful coconut, insert a toothpick and enjoy the food.

Pumpkin cold cake is done, QQ bounce, sweet and cold, with a faint pumpkin fragrance and coconut fragrance, the taste is a bit like jelly, children also like to eat, both nutritious and delicious, friends who like it can try it!

Tips:

1. The ratio of this pumpkin cold cake is, 400 grams of pumpkin, 150 grams of starch, 750 grams of water, in short, the ratio of powder and water is 1:5, the pumpkin cold cake is sweet and Q bomb, moderate soft and hard, and can be done successfully at one time according to the proportion.

2. The water starch can not be poured into the pot at the beginning, but slowly poured in after the pumpkin juice boils, and keep stirring while pouring, so that the cold cake will not have pimples.

3. You can use milk instead of water to make pumpkin cold cake, which has a strong milky flavor.