Chinese pumpkin pie
by Tham Jessica (@jessieinthekitchen)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.
Recipe by
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...