Pumpkin Mochi Cake | 煎南瓜軟餅

又軟又香南瓜餅, 加上芝士餡料, 奇美好配搭!
Pumpkin Mochi Cake, a traditional Chinese dessert. "Peter, Peter Pumpkin Eater, had a wife but could not keep her..."

Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes
Ingredients |材料 :
  • Yield: 8 pieces | 8件
160g  Pumpkin, cut into 0.5cm thick | 南瓜肉切大概0.5cm厚
  60g  Raw sugar | 原糖
  80g  Glutinous rice flour | 糯米粉
little  Olive oil | 橄欖油 小許

Filling | 餡料 :
handful shredded cheese, optional | 小量碎芝士 (可以不加)
handful dark sesame, optional | 小量黑芝麻 (可以不加)


Steps | 做法 :

Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes
Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes
Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes
Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes Pumpkin Mochi Cake 煎南瓜軟餅 自家食譜 home cooking recipes

  1. 南瓜隔水蒸熟或放冷水內同煮熟,隔去多餘水份,加入糖壓爛成南瓜蓉。拌入1/3糯米粉,攪勻,餘下的糯米粉分2~3次拌入南瓜蓉中,搓成不黏手的粉糰。

  2. 粉糰搓成長條形分8份,每份大約35g,搓成小圓球,用雙拇子向中央弄出小孔(形狀像飯碗),放入碎芝士,封口搓成小圓球,再輕輕壓平,灑上小許芝麻 (碎芝士和芝麻不加也可以)。

  3. 用中慢火燒熱易潔鑊,下小許橄欖油,將兩面煎至金黃色至熟透,取出趁熱食用。

  1. Steam pumpkin until done (or put pumpkin in cold water to boil until done). Drain excess water, add sugar and mix well. Fold in 1/3 glutinous rice flour, mix well, add remaining glutinous rice flour in 2~3 portions, knead to a non sticky dough.

  2. Knead to a long dough and divide into 8 portions, each around 35g, knead to a small ball. Use both thumbs and push towards the centre to make a round hole (shape like a bowl), put in shredded cheese, close seam firmly, press flat evenly, sprinkle sesame seeds (cheese and sesame are optional, it tastes much richer with these!).

  3. Put little olive oil on a non sticky pan on medium low heat (ensure the pan is swiped with oil to avoid stickiness), put in the pumpkin cake one by one, allow little space in between. Pan fry until both sides are golden and done. Serve hot.





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