Pan-Fried Chinese Pumpkin Cake
Ingredients
- 220g pumpkin purée
- 100g glutinous rice flour
- 35g sugar
- Black sesame seeds
- 2 tbsp oil for frying
Preparation
Mix together all the ingredients and knead into a soft dough. Divide the dough into 9 pieces and roll into balls.
Flatten each dough ball with your palm.
Cover with a tea towel to prevent drying out, then stick sesame seeds on both sides.
Heat 2 tablespoons of oil in a frying pan. Fry the pumpkin cakes until golden brown on both sides and serve warm.
Tips
Best served warm with Chinese hot tea.
