Wednesday, October 29, 2014
Chinese Fried Pumpkin Pancake ( 南瓜烧饼 ）
This is very much like our Chinese Nian Gao (年糕 ). It is soft, chewy and sweet and a little crispy too when it's still hot. A very nice snack anytime and apt for Chinese new Year too . They are quite simple to prepare , you will however need to judge if more mashed pumpkin is required, as in my case i have used a little bit more as i find that the dough is a little dry. I have mixed my dough quite similar to the dough consistency of raw glutinous balls mixture ( tong yuen, 汤圆) and not sticky to touch. Even though it's not chinese new year yet, i feel like it is that i'm eating a piece of fried nian gao :) Remember to use low heat when pan frying them as they may get burnt easily.
Recipe ( from the book Granny's Nostalgic Recipes )
180gm peeled pumpkin flesh ( i hv used 210gm mashed pumpkin in total )*
60gm castor sugar
100gm glutinous flour
1. Cut the pumpkin into slices and steam over medium heat for about 10 minutes until soften. Add sugar and mix well while still hot and mash into puree, set aside.
2. Sift glutinous flour into a tray, add in the pumpkin sugar mixture and rub into a smooth but not sticky dough. Divide into 8 portions and shape into balls. Gently press the ball into about 8mm thick pancake. ( not necessary to measure but press them thin to cook faster )
3. Heat up some oil in pan and pan fry the pancakes on low heat until both sides golden brown, crispy outside and tender inside.
* i would suggest you steam a little bit more of pumpkin . In my case, i have used more than needed as i find that the dough is a little dry.
I am linking this post to Little Thumbs Up event ( theme : Pumpkin ) organised by Bake for Happy Kids and My Little Favourite DIY, hosted by Eileen of Eileen's Diary
Linking this too to Cook Your Book #17 hosted by kitchen flavours
also My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014) hosted by Miss B of Everybody Eats Well in Flanders and co hosted by Charmaine of Mimi Bakery House