Wednesday, January 02, 2008
Fried Pumpkin Cake
300 gm. glutinous rice flour
35 gm. wheat starch (Tang mien flour)
50 gm. sugar
50 gm. cornoil
150 gm. mashed cooked pumpkin
100 gm. hot water
a pinch of salt
fillings: 360 gm. red bean paste or lotus paste (make into 24 portions)
(1) Steam pumpkin till soft, then mash it.
(2) Add in all the rest of the ingredients and knead into a smooth dough.
(3) Divide pumpkin dough into 24 portions, wrap each portion of dough with filling and coat with sesame seeds, flatten a little on top.
(4) Heat up oil in wok, deep fry cakes until golden brown.