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Chinese Pumpkin Pancake ~ 金瓜饼


This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.



Chinese Pumpkin Pancake ~ 金瓜饼 (adapted from  'here' )

Ingredients
  • 150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))
  • 100 gm glutinous rice flour
  • 100 gm red bean paste
  • Sesame seeds (optional)
Method
  1. Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.
  2. Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.
  3. Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame seeds.
  4. Fry the pancakes with some oil on medium heat on both sides for 2 to 3 mins., till golden  brown.
  5. Dish out and serve, warm.
  6. Yield :  10 pancakes




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