豆沙南瓜饼 Part II

Here is the Part II of making red bean pumpkin cake, this time round using steam method. Compare with the Part I version, this Part II recipe uses only glutinous flour therefore the texture is more chewy and softer. Oh yes the fun part is to shape the wrapped dough into a mock pumpkin! Cute! 

I've should have added lesser flour to the pumpkin puree, as you can see that the pre-steamed dough is rather uneven. Worst still I did not cover the rest of the dough while shaping it, resulting the last few pieces of dough started to crack up after wrapping up the filling.

After steaming the cracks were less visible and most importantly the pumpkin shape retained really well! *happy*

Ingredient (12 portions)

• 200gm pumpkin, net wgt after removing seeds and skin
• 120-140gm glutinous rice flour
• 2 tbsp sugar
• 240gm homemade red bean paste
• wolfberries for decorating

Method

1. Cut pumpkin in small cubes. Cook pumpkin cubes in boiling water until fork tender. Drain away water and mash it while its still hot. Add in sugar and mix well to combine.
2. Add in 100gm glutinous flour and mix in using a fork. Gradually add in more flour and knead (careful is hot!) till a soft and non sticky dough is formed.
3. Divide dough into 12 equal portions, approx 30gm each. Cover the rest of the dough while doing the wrapping.
4. Take a piece of the dough and flatten into a round disc. Put in a ball of red bean paste and wrap up. Seal the edge tightly. Place it, with seam sides down, on a greased plate. Using a toothpick, press out patterns on the surface to resemble pumpkin. Place a wolfberry onto the centre. Complete the wrapping with the remaining dough.
5. Steam over medium heat for 10mins. Cool down completely before serving.