Table of Contents
Press the pumpkin hard to remove as much water as possible. If you can, put the pumpkin in a cheese cloth and squeeze out the water Combine the pumpkin with half of the sweet rice flour, granulated sugar, butter, and powdered milk (optional) Stir to mix while gradually add the rest of the sweet rice four.
Cut pumpkin in half, remove seeds, pith and outer skin. Cut into 2×3 inch pieces. Place 1/2 of pumpkin (2 to 3 pounds) in large bowl and season with salt and pepper. Add flour and stir to evenly coat. Melt butter in a large deep skillet over medium heat. Add pumpkin and cook, turning often until golden brown and tender.
Press the pumpkin hard to remove as much water as possible. If you can, put the pumpkin in a cheese cloth and squeeze out the water Combine the pumpkin with half of the sweet rice flour, granulated sugar, butter, and powdered milk (optional) Stir to mix while gradually add the rest of the sweet rice four. The mixture eventually forms a dough
There are two ways to cook this Chinese pumpkin cake: deep-frying or pan-frying. Deep-frying version usually is serving for holidays because they usually have a better appearance and a fluffy texture. However if you are really heat deep-frying or prefer to have a healthier version, you can use pan-frying with slow fire.
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