One fine day I'm in the mood of making some red bean paste (my previous attempt was unsatisfactory) Using the same recipe from Alan's blog, this time round I've made sure I followed the steps properly and correctly. Finally got the texture right! ^0^
Back to this lovely little snack made with fresh pumpkin puree! Glutinous flour is added into the pumpkin puree, giving it a slightly chewy texture after frying, matched well with the not too sweet homemade red bean paste filling :D
This is rather a simple and fast recipe to attempt if you got the proportion of the pumpkin and flour right. Adding too much flour at a go will result a dry dough, to rectify it you may need more pumpkin puree. The best way is to knead in flour gradually into the hot fresh puree till you get a soft, non-sticky and moist dough.
Instead of coating all sides with white sesame seeds, I've decorated a side with some pumpkin seeds :D
Pan frying in medium hot oil till golden brown
Taste best while is still warm. I've kept one till next day and it still taste good without warming it up.
- 100gm pumpkin, net wgt after removing seeds and skin
- 20gm icing sugar
- 40gm plain flour
- 40gm glutinous flour
- homemade red bean paste
- pumpkin seeds for garnishing
- white sesame seeds for coating
- Cut pumpkin into cubes. Cook in boiling water till fork tender. Drain away water and mash.
- Mix in sugar and flour. Knead till a smooth and soft dough is formed. Divide into 6 equal portions.
- Wrap in a about 1/2 tbsp red bean paste and seal up the edges tightly. Roll into a ball and flatten it. Brush one side with some water and coat with sesame seeds. Press in pumpkin seeds on the sides of the cake. Repeat the process with the remaining dough.
- Heat about 2 tbsp oil in a non-stick pan. Add in pumpkin cake and pan fry over medium heat till lightly brown on both sides. Drain well on kitchen paper. Cool down slightly before serving.