Pumpkin Pancakes | Chinese Style

A lazy day like today after picking up kids, putting them into the bath, dealing with who comes out the bath later type of dramas, I literally just want to sit down on the couch and pretend I’m deep sleeping.

Hubby has been busy with the garden before body corporate starts nagging, so I need to make something quick and filling for the tiring kiddos, so we can all rest for the rest of the night. I was happily surprised to find a bag of frozen pumpkin at the hidden corner of the freezer. Hence, time for my Pumpkin Pancakes Chinese Style!!

SERVING SIZE: 20 Small Pancakes
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 minsCategory, , , ,

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

1

Steam pumpkin on high fire for 15minutes till fully cooked;

2

Mash the pumpkin and mix with sugar while it's still warm;

3

Mix the flour into the pumpkin mixture till it forms a soft non-sticky dough, add more flour if it's needed;

4

Heat up oil under medium heat,

5

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,

6

Flip it during the process, make sure both sides are golden.

7

To confirm if it's cooked, using a spoon to press the surface of the pancake, if it bounces back quickly, it's done;

8

Take all the pancakes out and enjoy! Make sure they are cooled down before serving to kids.

9

Quick, easy and filling, trust me, you need to save some for yourself before they are all gone.

fried pumpkin cakes recipe

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2 Responses

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