Processing diverse dishes from pumpkin will bring many nutrients, so housewives can refer to the Korean pumpkin cake recipe. This will be a new dish, not only attractive to children but also to adults.
The way to make Korean pumpkin cakes is also quite simple, housewives only need to prepare half a pumpkin about 400gr, 60gr specialized pancake flour (or replace it with all-purpose flour), cooking oil, cinnamon flour and some other basic spices.
Next, prepare the pumpkin by using a grinder to clean the outer shell, using a spoon to dig and remove all the seeds inside. Then, cut the pumpkin into small pieces and steam for about 15 - 20 minutes until soft.
Put the pumpkin in a large bowl and use a press (or blender) to puree. Add a teaspoon of salted coffee and a teaspoon of cinnamon powder to enhance the flavor before storing for 15 minutes in the refrigerator. During the waiting period, prepare another large bowl, add 60gr of specialized pancake flour and mix well with about 100ml of water.
Continue to add the pumpkin to the bowl of flour mixture, stir well to blend the ingredients together. Then steep the mixture for another 10 minutes.
Squeeze the pan over the stove, add some cooking oil and saute the pumpkin cake. Depending on preference or needs, housewives can use patches to divide each piece of pumpkin cake into small pieces or make it into a large cake.
Note that you should apply the pan to each side of the cake for 3 - 4 minutes, turn the face and continue to apply the pan for about 1 - 2 minutes. To check the cake is cooked, use a toothpick to lightly stuck in the middle of the cake pan. When the cake is golden brown, you can put it on a plate to enjoy. The dish will be more delicious when dipped in a sauce mixed in a ratio of 2 tablespoons soy sauce (oiled fish sauce), 1 tablespoon water, 1 tablespoon vinegar and a handful of chopped fresh chili.
