Pumpkin pancake
A different way of cooking pumpkin
Ingredients
- 300 g Kabocha
- 30 g granulated sugar
- 200 g glutinous rice flour
- oil for pan frying
Instructions
- Cut the kabocha in half and take out the seeds.
- Put the kabocha into a steamer (bamboo or steel) for 20 min on medium high, until a knife or fork pokes through easily
- Take the Kabocha out and let it cool down, about 10-15 minutes
- Scoop out the flesh and discard the outer peel. Mash using a fork or potato masher
- add in sugar and glutinous rice flour. Hand mix until all the rice flour is incorporated.
- Break and roll the Kabocha dough into roughly 30g pieces (about 17 balls).
- Flatten them into 5cm or 2 inches pancake.
- Turn the heat to medium low. Brush a bit of oil on a bottom of a frying pan. Pan fry them on each side for about 1 minute
- Take them out and they can be eaten right away or stored in the fridge in a container. If you want to eat it again, I would reheat it in the microwave for about 20-30s depending on the microwave.
