Chinese Pumpkin Cake – Two Methods, You Must Love One Of Them
In addition to cooking as a squash side-dish, pumpkin can also be used to make many other delectable dishes and snacks, such as pumpkin pie, pumpkin soup, pumpkin porridge and so on.
Servings 3
Ingredients
- 250 g Pumpkin
- 250 gGlutinous rice flour
- 10 g White sugar
- Bread crumbs … enough to coat the small cakes
- Corn oil … right amount
Instructions
- Peel the outer skin off the pumpkin and cut into thin slices, about 1 – 2″ square.
- Place pumpkin slices into a steamer. Steam for about 10 minutes.
- Mash into a puree in a bowl.
- Pour in white sugar and glutinous rice flour. Hand-knead, until the dough is smooth.The steamed pumpkin already contains a lot of water, and it is generally not necessary to add water when kneading. If you think that the dough is too dry, you can add a little water to knead it.
- Take a small amount of dough, pound it by hand then flatten it.
- Coat in the bread crumbs taking care to cover both sides evenly.
- Pour enough corn oil in a pot to cover the cakes. Heat the oil to medium high, or a low boil, and gently drop in the pumpkin cakes.Fry to a golden brown on both sides. Carefully spoon out the cakes, draining the excess oil off the cakes onto a towel.
- The pumpkin cakes will be soft inside and outside. They are delicious and best to eat hot.