The Origins of Chinese Fried Pumpkin Pancakes
Chinese cuisine is renowned throughout the world for its delicious dishes and unique cooking methods. One such dish that has captured the hearts and palates of food enthusiasts worldwide is Chinese Fried Pumpkin Pancakes. With its crispy exterior and soft filling, this dish has become a staple in many Chinese households and restaurants.
The recipe for Chinese Fried Pumpkin Pancakes dates back centuries and is said to have originated in Northern China. It was traditionally served as a breakfast dish using whatever seasonal vegetables were available at the time, but over the years, it has become popular across the country and is now enjoyed all day long.
What Makes Sticky Rice Flour So Special?
One of the key ingredients used in this recipe is sticky rice flour. Also known as glutinous rice flour, this ingredient is used extensively in various dishes across Asia due to its unique texture. Despite its name, it does not actually contain gluten; rather, it gets its name from the sticky texture it creates when mixed with liquid.
Sticky rice flour gives Chinese Fried Pumpkin Pancakes their distinct chewy texture while keeping them light and airy on the inside. Additionally, it makes the pancakes gluten-free, which means people with gluten intolerance or celiac disease can enjoy them too.
The combination of pumpkin and sticky rice flour provides an amazingly rich flavour profile to the dish. The taste of fresh pumpkin adds just enough sweetness to complement the nutty fragrance of sticky rice flour, creating an irresistible combination that will tantalize your taste buds.
How to make Chinese fried pumpkin pancakes?
Making Chinese Fried Pumpkin Pancakes requires only a few basic ingredients that are easily found in your kitchen pantry or at any local grocery store. You’ll need sticky rice flour, canned pureed pumpkin or steamed mashed pumpkin from fresh pumpkins, eggs, sugar, salt, vegetable oil for frying, and warm water.
One of the best things about this recipe is how versatile it is – you can customize it to your liking by adding different ingredients such as sesame seeds, sliced scallions or maybe even raisins!
In this post, we’ll cover everything you need to know about making perfect Chinese Fried Pumpkin Pancakes at home. From selecting sticky rice flour to preparing fresh pumpkin puree to cooking up these tasty pancakes on your stove-top griddle- we’ve got you covered.
So chop up some fresh pumpkins in your kitchen and get ready for some deliciously crispy yet chewy goodness on your plate!
Chinese Fried Pancakes FAQs
What type of pumpkin should I use for this recipe?
The best type of pumpkin to use for this recipe is a sweet and dense variety, such as kabocha or butternut squash. Make sure to peel and seed the pumpkin before using it.
Can I use other types of vegetables instead of pumpkin?
Yes, you can. This recipe can work with many other vegetables, such as sweet potato or zucchini. Adjust the cooking time accordingly as different vegetables have different cooking times.
Can I make the pancakes spicy?
Yes, you can. Add some chopped fresh chili peppers or chili flakes to the batter for added heat. You can also serve the pancakes with a spicy dipping sauce.
How long can I store the leftover pancakes?
The leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. If you want to extend the shelf life, you can store them in the freezer for up to 3 months. Reheat them in the oven or toaster oven before serving.
Chinese Fried Pumpkin Pancakes
4
servings10
minutes20
minutes300
kcal30
minutesKeep the screen of your device on
Ingredients
150 g Pumpkin (sliced)
75 g Icing sugar(can change the amount depends on how sweet you like)
150 g Sticky Rice Flour
5 tbsp Vegetable Oil
Directions
- Steam pumpkin on high fire for 15minutes till fully cooked;
- Mash the pumpkin and mix with sugar while it’s still warm;
- Mix the flour into the pumpkin mixture till it forms a soft non-sticky dough, add more flour if it’s needed;
- Heat up oil under medium heat,
- Take a tablespoon of the mixture and form a ball in your hand, gently flatten it using fingers and put in the frying pan, fry 3-5 minutes,
- Flip it during the process, make sure both sides are golden.
- To confirm if it’s cooked, using a spoon to press the surface of the pancake, if it bounces back quickly, it’s done;
- Take all the pancakes out and enjoy! Make sure they are cooled down before serving to kids.
- Quick, easy and filling, trust me, you need to save some for yourself before they are all gone.
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