Pumpkin lotus seed barley milk cake
Ingredients
- Pumpkin 180g
- Lotus seeds 50g
- Barley 50g
- Milk 380g
- Plain flour 150g
- Salt 2 grams
Steps
1. Wash the barley and lotus seeds first, add appropriate amount of water and soak them for at least 2 hours. If you want to speed up the process, use hot water to reduce the time by half. After soaking the lotus seeds, remove the core.
2. Then put barley and lotus seeds into the pot and cook over medium heat for 25 minutes.
3. Pick up and drain the water.
4. While the barley is cooking, wash, peel and slice the pumpkin, steam for 15 minutes until cooked.
5. Beat the cooked pumpkin + lotus seeds + barley + milk together into a paste. If you want the cake to be softer, add more milk here. The thinner the batter, the softer the cake.
