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