Cassava powder can also be used to make pumpkin cakes. First mix the prepared cassava powder with flour, stir it evenly with warm water, then steam the pumpkin, press it into a paste and mix it with batter, and then put it in a flower mounting bag. After the oil is hot, squeeze it into the pot and fry it one by one. The pumpkin cakes made in this way are also very delicious.
Friends who have made pumpkin cakes by themselves know that, generally speaking, glutinous rice flour is used when making pumpkin cakes, because it can make the pumpkin cakes more q-elastic and tough, and taste first-class. So when making, if there is no glutinous rice powder, can you use cassava powder?
In fact, it is also possible. We first mix 250g cassava powder with 200g flour, add some warm water and stir it evenly into a paste to ensure a certain fluidity, then steam the pumpkin, crush it with a spoon, and pour some brown sugar into it.
Then stir the pumpkin paste and batter together, put them into the flower mounting bag, cut the hole slightly larger, squeeze them into the pot one by one after the oil in the pot is hot, fry until both sides are golden, add a small amount of warm water, cover the cover and steam, and then you can get out of the pot. It tastes very good.