Pumpkin Mochi Cake, a traditional Chinese dessert. "Peter, Peter Pumpkin Eater, had a wife but could not keep her..."
- Yield: 8 pieces | 8件
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 :
- 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)。
- 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.
- 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!).
- 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.