Fried Pumpkin Cake
Crispy Golden Fried Pumpkin Cake
Fried pumpkin cake is crispy, delicious, and simple to make. When selecting pumpkins for the dish, it is best to choose more tender ones, as their interior structure will be more compact. This makes for a finer texture of fried pumpkin cake. During preparation, sifting the glutinous rice flour is absolutely essential, as it will get rid of large chunks in the flour, ensuring that the glutinous rice flour maintains a fine texture.
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Ingredients
- 14.1 ounces (400 grams) pumpkin
- 4 cups (500 grams) glutinous rice flour
Seasonings
- 3/4 cup (150 grams) sugar
- 3.52 ounces (100 grams) rendered lard
- appropriate amount of cooking oil
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
Preparations
- Peel and wash pumpkin. Cut into small chunks. Steam over high heat (separated from water). Place in blender with a bit of water. Blend into pumpkin puree.
- Sift glutinous rice flour to remove larger chunks and set aside.
How to make the dough
- Add sugar to pumpkin puree. Stir until sugar is dissolved, then add glutinous rice flour and rendered lard. Stir evenly, creating a dough with a smooth surface.
- Divide dough into long strips. Use knife to cut into segments of equal size, then roll each segment into a small ball.
Form uncooked pumpkin cakes
- Rub a layer of cooking oil on inside of cake molds. Press dough balls firmly into cake molds so they take shape, and then remove them from the cake molds. These are the uncooked pumpkin cakes.
Pan-fry pumpkin cakes
- Heat pan. Add appropriate amount of cooking oil. After heating oil a bit over medium heat, add uncooked pumpkin cakes. Reduce heat to low and fry until both sides are golden brown. Remove from pan, strain away excess oil, and serve.