CHINESE PUMPKIN CAKE WITH SESAME

 
CHINESE PUMPKIN CAKE WITH SESAME
(Recipe adapted here)
 
Ingredients
  • 600g butternut, steamed and smashed (from ~900g raw butternut)
  • 300g glutinous rice flour
  • 50g custard powder
  • 80g icing sugar
  • vegetable oil (for pan fry)
  • white sesame (for coating)
 
Directions
  1. In a medium bowl,  place smashed butternut , custard powder, icing sugar and mix to combine. 
  2. Add glutinous rice flour,  in two batches,  knead after each addition until the mixture is non- sticky and a soft dough is formed. No water is needed.
  3. Divide the dough into 20 portions and shape into balls.  Coat evenly with white sesame. Flatten slightly with your palm.
  4. Heat up a non-stick frying pan with some oil over low-to-medium heat. Cook, in batches, for 2-3 minutes each side, or until golden brown. 
  5. Transfer onto a serving plate lined with kitchen tissue. Serve warm.
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Recipe from: http://littlejoyfactory.blogspot.sg/2013/11/pan-fried-chinese-pumpkin-cake-with.html 

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