Gourd glutinous rice cake

Autumn pumpkins are always the protagonist of this season’s dessert. Today’s Amway’s gourd glutinous rice cake is inspired by the two-color Pandan glutinous rice cake with Southeast Asian characteristics. The bottom layer is mainly coconut fragrant glutinous rice. The upper layer uses pumpkin instead of eggs. The color is fresh and brilliant, and the taste is rich. Because it is an egg-free recipe, the gourd glutinous rice cake is suitable for vegetarians to eat ~ Chongyang tomorrow, Chongyang eat “cake” Backgammon ~

Materials

Glutinous rice layer
Black glutinous rice (purple rice) 50g
Hot water 180g
1/4 teaspoon fine salt
350g white glutinous rice (soak for at least 4 hours)
Pandan leaves 4 leaves
Coconut milk 1 150g
1 tsp fine salt
Coconut milk 2 90g

Gourd layer
Pumpkin puree 350g
Pandan leaves 3 leaves
Coconut milk 100g
1/4 teaspoon fine salt
Granulated sugar 80g
50g all-purpose flour
Corn starch 40g
Weight: 8 inch + 6 inch square mold

Practice

Glutinous rice layer
① Soak the black glutinous rice in hot water for more than 1 hour, and the white glutinous rice for more than 4 hours
② Drain the soaked black glutinous rice and put it in a small pot, add 180 grams of hot water and fine salt. After heating up, turn to low heat, cover and cook for 35 minutes, until the black glutinous rice is cooked.
③ Drain the cooked black glutinous rice and set aside.
④ Spread the pandan leaves into the baking tray and put the soaked white glutinous rice.
⑤ Add salt to coconut milk 1 and mix well, then add to glutinous rice.
⑥ Bring the water to a boil and put in white glutinous rice. Steam for 20 minutes over medium heat and remove.
⑦ Add coconut milk 2 and mix well, then steam over medium heat for 15 minutes.
⑧ Take out the pandan leaves under the white glutinous rice, add the black glutinous rice and mix well.
⑨ Pour the 8-inch square mold that has been lined with baking paper, then press until it is tight, and steam for 10 minutes on medium heat.

Gourd layer
① Steam the pumpkin pieces and pandan leaves together for about 10 minutes.
② Mix with a blender until delicate.
③ Add salt, sugar and coconut milk to the pumpkin paste and mix well.
④ Add flour and corn starch and mix until smooth.
⑤ After steaming the glutinous rice in the lower layer, pour the gourd paste on top.
⑥ Steam on medium-low heat for 45 minutes until fully cooked.
⑦ Remove the mold after completely cooling (you can soak the baking tray in cold water to accelerate cooling), cut it into small pieces with a water-soaked knife and eat.

The perfect combination of salty and sweet, soft and delicious, coconut black and white glutinous rice + pandan pumpkin, long aftertaste, if you have eaten Thai mango glutinous rice, just replace the mango with pumpkin puree, you can also imagine its wonderful It’s delicious ~ The only drawback is that it takes time to wait, and the glutinous rice cake is not so easy to cut