Pumpkin - a rustic autumn food that improves eyesight and stabilizes blood pressure
Pumpkin is an autumn food rich in nutrients that are good for health. It is also an ingredient used to make many delicious dishes. With a sweet taste and easy to prepare, pumpkin can be used to make soup, stir-fry with garlic, cook sweet soup or create delicious cakes that are loved by both adults and children.
Pumpkin is a good food in autumn. Photo PT (Taken at Aeon Mall Ha Dong Supermarket)
Pumpkin is considered a "superfood" that is good for health, especially supporting the heart and controlling weight. According to Dr. Nguyen Trong Hung (National Institute of Nutrition), pumpkin contains abundant beta-carotene. This is a carotenoid that can be converted into vitamin A in the body, helping to strengthen resistance, improve eyesight, and protect the skin.
It is worth mentioning that although pumpkin is rich in nutrients, it has very low calories. Each cup of pumpkin contains only about 50 calories and up to 94% water, while providing a lot of fiber. Thanks to that, pumpkin becomes an ideal food for those who want to maintain a healthy figure and lose weight.
The antioxidants in pumpkin help prevent cell damage, helping to reduce the risk of chronic diseases. In particular, this food is a natural source of potassium, calcium and magnesium, which are nutrients recommended to prevent and control high blood pressure.
Delicious pumpkin cake
As a cooking lover, Ms. Dang Thuy ( Hanoi ) often cooks delicious dishes to treat her family. The good mother in Hanoi shared the recipe for making pumpkin cake below:
Ingredients for pumpkin cake:
+ 300gr peeled pumpkin, cut into square pieces
+ 400gr dry sticky rice flour
+ 2 tablespoons condensed milk
+ 100g white sugar
+ 150gr peeled green beans.
+ 150gr white or black sesame
+ 3 tablespoons shredded coconut
+ 2 tablespoons of fat powder
+ 2 tablespoons of rice flour
How to make pumpkin cake
* Cake crust: After cutting the pumpkin into pieces, wash it, steam it until cooked and then mash it. Add in the condensed milk, glutinous rice flour, fat powder, rice flour, and mashed pumpkin and mix well until the dough is soft and not sticky. Depending on your preference, you can add more sugar or condensed milk, let the dough rest for about 30 minutes.
* Cake filling: While waiting for the dough, you make the cake filling.
After soaking the mung beans, wash them, steam them, mash them, put them in a pan, add 50g of sugar and a little water and cook until the mixture thickens. Next, add the shredded coconut, mix well and turn off the stove. To make the filling rich and not sticky, you can add a spoonful of cooking oil. Wait for the mung beans to cool, then roll them into small balls.
* Molding cakes
Divide the dough into equal parts. With 15-20g of filling, leave about 40g of dough. Roll the dough into a ball, flatten it with your hands, and place the filling in the middle, covering it up. Pour the roasted sesame seeds onto a plate, roll the dough over so that the sesame sticks to the surface of the dough.
After preparing the ingredients, proceed to fry the cake. Pour cooking oil into the pan, heat it up and then drop the cakes in to fry until golden brown on all sides. The pumpkin cake has a chewy crust, fragrant pumpkin scent, beautiful orange-yellow color that is extremely stimulating to the taste buds. The fragrant green bean coconut filling makes the pumpkin cake more attractive.
Source: https://giadinh.suckhoedoisong.vn/cach-lam-mon-banh-thom-nuc-tu-loai-qua-mua-thu-giup-cai-thien-thi-luc-on-dinh-huet-ap-ai-an-cung-tam-tac-khen-172250910161533055.htm
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