PUMP­KIN PAN­CAKES

Epicure - - COVER STORY -

A typ­i­cal Sichuan snack, these sweet morsels are tra­di­tion­ally eaten dur­ing school hol­i­days – to cel­e­brate the end of school.

Serves 3

Prep time 20 min­utes Cook time 5 min­utes • 200g pump­kin

• 120ml boil­ing wa­ter

• 120g wheat flour

• 250g gluti­nous rice flour • 80g short­en­ing

• 300g red bean paste • dash of white sesame oil

Slice the pump­kin and bring it to a steam. Cool it and set aside for later use.

Add boil­ing wa­ter to the wheat flour un­til cooked.

Com­bine gluti­nous rice flour, cooked wheat flour, steamed pump­kin and short­en­ing to form a dough. Set aside.

Por­tion each dough to 20g. Wrap it with 10g of red bean paste. Form the dough into a pump­kin shape and coat it with white sesame oil.

In a wok, heat oil to 120°C and deep-fry the pump­kin pan­cakes. Once it is cooked, in­crease the tem­per­a­ture to 180°C. Deep­fry again un­til the pump­kin pan­cakes turn golden brown.

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