# 大米加鸡蛋这样做太香了，不煮饭，不熬粥，出锅孩子抢着吃，解馋

Source: https://www.youtube.com/watch?v=88EZQ43VoDg
Recap page: https://rapidrecap.app/video/88EZQ43VoDg
Generated: 2026-03-07T09:03:56.733+00:00

---
## Quick Overview

The video provides a recipe for a delicious, soft, and bouncy steamed cake made from glutinous rice flour and pumpkin, resulting in a nutritious and highly satisfying treat that children eagerly eat for breakfast.

**Key Points:**
- The recipe utilizes 400g of glutinous rice (soaked for 4+ hours) combined with 300g of peeled pumpkin and two eggs to form the base batter.
- After blending the rice, pumpkin, eggs, and 1 teaspoon of white sugar into a smooth slurry, 4g of yeast powder is mixed in until dissolved.
- The final batter consistency must be thick, achieving a flowing line shape when lifted, as too thin a mixture will collapse during steaming.
- The batter is poured into an oiled round pan, filled only to seven-tenths full, topped with dried fruit like cranberries or red dates, and then steamed over boiling water for 30 minutes on high heat.
- After steaming, the pot lid must not be opened immediately; turn off the heat and let it rest for five minutes to prevent the cake from collapsing.
- The finished product is a bright golden-yellow steamed cake that is soft, springy, non-sticky, and carries the aroma of rice, pumpkin, and sweetness.
- The creator suggests this pumpkin and rice cake is highly nutritious and an excellent option for breakfast.

![Screenshot at 00:06: Pouring 400g of soaked glutinous rice into a bowl of clear water for initial cleaning and preparation before blending.](https://ss.rapidrecap.app/screens/88EZQ43VoDg/00-00-06.jpg)

**Context:** This video is a culinary tutorial demonstrating how to create a sweet, steamed cake using glutinous rice flour (or soaked glutinous rice) and pumpkin, enriched with eggs and yeast for leavening. The host, Xiaoliang, prepares the ingredients, processes them into a batter, ferments the batter, and finally steams the mixture, emphasizing techniques to ensure a soft, elastic, and non-collapsing final product, which is presented as a nutritious breakfast alternative.

## Detailed Analysis

The video details the process of making a steamed pumpkin and rice cake. Preparation begins by soaking 400g of glutinous rice for over four hours (00:08-00:12). Separately, about 300g of pumpkin is peeled and cut into thick pieces (00:12-00:23). The soaked rice is drained, mixed with two eggs and one spoonful of white sugar, and blended until smooth (00:35-00:49). The prepared pumpkin pieces are added to the blender, and the mixture is processed using the 'juice' setting to create a rice paste (00:51-00:57). Crucially, the host notes that no extra water is needed due to the pumpkin's moisture content (00:57-01:01). Next, 4g of yeast powder is stirred into the batter until completely dissolved (01:02-01:07). The batter consistency is critical: it must be thick enough to flow in a ribbon-like pattern without collapsing, which indicates proper thickness (01:09-01:16). The batter is then transferred to a round pan that has been greased with oil to prevent sticking (01:36-01:42). The batter is only filled seven-tenths full (01:42-01:47) and decorated with dried fruits like cranberries or red dates (01:47-01:54). The cake is steamed over boiling water for 30 minutes on high heat (01:55-01:59). After the time is up, the heat is turned off, and the cake must rest, covered, for five minutes before opening the lid to prevent deflation (02:00-02:06). The final product is a vibrant yellow cake, soft, elastic, and full of air bubbles from fermentation (02:14-02:30). The host demonstrates the soft, chewy texture and highlights the rich flavor combining rice, pumpkin sweetness, and the slight tartness of the dried fruit, suggesting it is a nutritious breakfast choice.

### Ingredient Preparation

- 400g glutinous rice soaked 4+ hours
- 300g peeled pumpkin cubed
- 2 eggs and 1 spoon white sugar added to rice base.

### Batter Creation & Fermentation

- Blend rice, eggs, sugar, then add pumpkin and blend again using the 'juice' setting
- Mix in 4g yeast powder; batter must have a thick, non-collapsing ribbon consistency.

### Steaming Process

- Pour batter (7/10 full) into an oiled pan, top with dried cranberries/red dates
- Steam on high heat over boiling water for 30 minutes.

### Cooling & Final Result

- After steaming, turn off heat and let rest for 5 minutes before removing the lid
- Final cake is golden yellow, very soft, elastic, fragrant with rice and pumpkin, and served sliced.

![Screenshot at 00:04: The initial ingredients displayed: a bowl of uncooked rice and two eggs on a wooden cutting board.](https://ss.rapidrecap.app/screens/88EZQ43VoDg/00-00-04.jpg)
![Screenshot at 00:25: The pumpkin pieces are added to the blue and white patterned bowl containing the blended rice and egg mixture, ready for the blender.](https://ss.rapidrecap.app/screens/88EZQ43VoDg/00-00-25.jpg)
![Screenshot at 00:44: White sugar is poured over the rice and egg mixture in the black bowl before stirring.](https://ss.rapidrecap.app/screens/88EZQ43VoDg/00-00-44.jpg)
![Screenshot at 02:21: The finished steamed cake is shown being gently pressed to demonstrate its soft, yellow, and elastic texture.](https://ss.rapidrecap.app/screens/88EZQ43VoDg/00-02-21.jpg)