PUMPKIN CHINESE RECIPES

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CHINESE PUMPKIN CAKE | CHINA SICHUAN FOOD



Chinese Pumpkin Cake | China Sichuan Food image

Chinese Pumpkin Cake

Provided by Elaine

Categories     dim sum

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 12

Number Of Ingredients 6

1 pound pumpkin
Red bean paste ( , as needed)
1/2 pound glutinous rice flour ( , or as needed)
3/4 cup granulated sugar ( , or as needed)
Bread crumbs for coating
Oil for frying

Steps:

  • Remove all the skins of the pumpkin and then cut into cubes. Place the cubes into a steamer, cover with plastic wrap (so that there will be no extra water) and steam for around 25 to 30 minutes until completely soft.
  • Smash the steamed pumpkin with a fork and squeeze the extra water out.
  • Stir the sugar in when the pumpkin puree is still hot. Set aside to cool down.
  • Add glutinous rice flour in.
  • Knead the dough for several minutes until smooth. Then divide the dough into a long log. Cut around 12 equal portions out. Take one portion and wrap filling-red bean paste. Assemble as a ball firstly and slightly press with hand to make a flat cake.
  • To deep-fry: Heat up oil in wok or pot until really hot, brush some water on the surface and then coat the cake with bread crumbs. Lower your fire and slide the cake in the hot oil and fry until both sides becomes crispy and golden brown. Be careful during this process. Use kitchen pepper to remove extra oil. If some of the coating drops out in deep-frying process, remove them before the next batch. For a crispier taste and less oil absorbed, re-fry the cakes for around 20 seconds over medium fire.
  • To pan-fry: brush some oil on a pan and then fry the cake over low fire until golden brown in both sides.
  • Set aside to cool down a little bite. Serve warm.

Nutrition Facts : Calories 143 kcal, CarbohydrateContent 31 g, ProteinContent 1 g, FatContent 1 g, SodiumContent 3 mg, SugarContent 14 g, ServingSize 1 serving

PUMPKIN PORRIDGE RECIPE - SIMPLE CHINESE FOOD



Pumpkin porridge recipe - Simple Chinese Food image

The pumpkin porridge I usually eat is cooked in a pot with pumpkin and rice. After cooking, use a spoon to crush the pumpkin. Although it is not very soft and waxy, it is also delicious. The method of making today is a bit different. The taste is a bit like rice paste, which is very sticky. I drink a bowl for breakfast and I feel happy. My WeChat public account [Nuanfu Life], friends you like can follow~

Provided by Warm husband life

Total Time 30 minutes

Yield 2

Number Of Ingredients 2

600 grams pumpkin
50 grams Glutinous rice flour

Steps:

  • The pumpkin is scooped up with a spoon and is peeling
  • Cut into thin slices and steam in the pot
  • After steaming, transfer to a large bowl, crush, pour in glutinous rice flour, and mix well
  • Mix well and pour it into the pot, add appropriate amount of water to the pot and cook slowly
  • Stir continuously while cooking to prevent the bottom from getting muddy. After the glutinous rice flour is cooked, it can be out of the pot.

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