Wednesday, January 02, 2008

Fried Pumpkin Cake

















Ingredients:

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)

Method:

(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.

12 comments:

silverrock said...

Woah! These look amazing... can you share this recipe too?

Liying said...

Hi Aunty,

Another of my favourite. I used to eat this at the roadside stall when I was young. How I miss those days. I have tried to make the Sweet Potato Cake before but not so successful. The sesame seed didn't stick to the cake after deep fried. It was flowing in the oil. My Sweet Potato cake became 'Botak Head'. Don't know how to control the oil temperature.

rgds,

Anonymous said...

Thank you Auntie Yochana for posting this recipe. I will try this for this Lunar Chinese New Year and let you how it turns out Thanks,

Wah

yochana said...

Hi Liying,

the secret of the sesame seeds sticking to is:

dip the cake into water then roll over the sesame seeds then use your palms to roll it. It definitely will stick.

rgds

Liying said...

Hi Aunty,

Thanks for the advice. I will give it a try again. This time I will try this Fried Pumpkin Cake.

rgds

Yan said...

Aunty :
the mere sight of the oozing pumpkin sends me drooling. well, whats new, right? =p
this receipe is handy to me esp now coz Mom's pestering me to clear the glutinous rice flour b4 CNY. =p
telepathy arh? =D
cheerios,
yan

yochana said...

Hi Yan,
Do try this...it's simply delicious.

rgds

Yan said...

hi hi Aunty Lucy

finally got to making this cake. and yes, its simply delish when eaten warm.
thanks for the lovely receipe.
cheers,
yan

mandy said...

aunty can i replace the same amount of pumpkin with sweet potato instead? I've tried making sweet potato sesame ball with the ratio of 1:1 Glutinous rice flour & mashed sweet potato and it shrink after deep fried.. too soft though..

mandy said...

aunty, i was trying to try your Sesame Glutinous Rice Ball with Peanut Fillings recipe but why it's no longer available in your cake index? The computer just prompt me " Page not found"... i was thinking to try this recipe since my sweet potato sesame ball has failed

Kathryn said...

hi i wonder if "glutinous rice flour" is same as the type of flour use for making the chinese dumpling balls dessert (Tang Yuan) i have a pack of unused flour at home which reads "Glutinous Flour" on the packaging. I wonder it they are possibly the same? Thanks in advance for your advice again.

Aunty Yochana said...

Yes Kathryn

they are the same...

rgds