Delicious pumpkin glutinous rice cakes with a coconut filling, perfect for a sweet treat.
Ingredients
Pumpkin pie
- 300gsteamed pumpkin puree
- 300gglutinous rice flour
- 50gsugar
- 10grice flour
- 120mLmilk
- 35mLcooking oil
- Some cooking oil to fry
- Some black or white sesame
Coconut filling
- 200gwhite grated coconut
- 60gpalm sugar OR brown sugar
- 40gcaster sugar
- 50mLwater
- 1pandan leaf
- knotted
- 1/4tspsalt
How to make Chinese pumpkin pie
Pumpkin pie
Using a fork, mash the steamed pumpkin and remove any excess water. Add in the sugar and mix well while it's still warm.
Add in the glutinous rice flour, milk, and oil. Knead the dough for several minutes until smooth.
Divide the dough into 40g-50g portions and roll them into ball shapes. Take a piece, gently flatten it with your palm, and wrap it with the coconut filling. Gather the edge of the dough to enclose the filling and round it up into a ball. Gently flatten with your palm again. Sprinkle some sesame on top.
Heat the skillet with 3 tablespoons of oil and reduce to medium-low. Place the pumpkin pie into the skillet. Cook for 3–4 minutes or until one side is golden brown. Then turn over and cook for a further 3–4 minutes, or until the opposite side is also golden brown.
Coconut filling
. Place the grated coconut, water, sugars, salt and pandan leaves in the pan.
- Cook over low heat, stirring until well combines and slightly dry. Cool down. Set aside for later use.
Tips & Tricks
Ensure the pumpkin is well-mashed and excess water is removed to avoid a soggy dough.
Adjust the amount of coconut filling to your preference.
Cook on medium-low heat to ensure the cakes cook evenly without burning.
FAQS
How do I make Chinese pumpkin pie with glutinous rice flour?
To make Chinese pumpkin pie, start by mashing steamed pumpkin and mixing it with sugar while it's warm. Then, add glutinous rice flour, milk, and cooking oil, kneading until smooth. Divide the dough into portions, flatten them, and wrap them around a coconut filling before frying in a skillet until golden brown.
Can I make a gluten-free version of Chinese pumpkin pie?
Unfortunately, traditional Chinese pumpkin pie uses glutinous rice flour, which contains gluten. However, you can experiment with gluten-free alternatives like sweet rice flour or a gluten-free all-purpose flour blend, but the texture may vary.
What are some good storage tips for leftover Chinese pumpkin pie?
To store leftover Chinese pumpkin pie, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to a month. Reheat in a skillet or microwave before serving for the best texture.
What can I serve with Chinese pumpkin pie for a complete meal?
Chinese pumpkin pie pairs well with a cup of warm coconut milk or a sweet tea. You can also serve it alongside fresh fruit or a light salad to balance the sweetness and create a delightful meal.
What can I substitute for palm sugar in the coconut filling of Chinese pumpkin pie?
If you don't have palm sugar, you can substitute it with brown sugar or even coconut sugar for a similar flavor profile. Adjust the quantity to taste, as palm sugar tends to be less sweet than regular brown sugar.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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