【楊桃美食網】南瓜糕 Pumpkin Cake
材料：
A.南瓜200克、紅蔥頭40克、水500CC、沙拉油2大匙
B.再來米粉200克、太白粉50克、鹽1茶匙、細糖2茶匙、白胡椒粉1/4茶匙、水 400CC
Ingredients:
A. Pumpkin 200g, shallots 40g, water 500CC, cooking oil 2 tablespoons
B. Long grain rice flour 200g, corn starch 50g, salt 1 teaspoon, powdered sugar 2 teaspoons, powdered white pepper 1/4 teaspoon, water 400CC
做法
1.南瓜刨絲，紅蔥頭切細片備用。
2.熱鍋下沙拉油，小火爆香紅蔥頭後加入南瓜絲略炒後加入500CC的水一起煮開。
3.調粉漿：將材料B一起放入大碗中調勻成粉漿備用。
4.將煮開的南瓜絲倒入做法3的粉漿中拌勻成糊。
5.取一模型，用少許沙拉油抹勻，舖上一層不沾紙以防沾黏，再將粉糊倒入舖平。
6.入蒸籠蒸40分鐘後取出即可
Preparation Method
1. Grate the pumpkin, finely slice the shallots and set aside.
2. Heat the pan and add cooking oil, lightly stir-fry the shallots on low heat then add the grated pumpkin. Quickly stir-fry the mixture then add water, 500CC, and cook until it boils.
3. Batter preparation: put ingredients B into a large bowl and mix evenly to form a batter, set aside.
4. Pour the cooked grated pumpkin into the batter from step 3 and mix evenly.
5. Grease a baking mold with a little bit of cooking oil, cover the bottom and sides with a layer of baking parchment paper to prevent sticking, then pour in the pumpkin batter and spread out evenly.
6. Put the baking mold into a steamer and steam the mixture for 40 minutes.
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