Q: Can I use fresh pumpkin instead of aged pumpkin for this recipe?
A: Yes, you can use fresh pumpkin, but aged pumpkin typically has less moisture and a more concentrated flavor.
Q: What if my pumpkin is not very sweet?
A: You can add more sugar in step 4 to adjust the sweetness to your taste.
Q: Is it necessary to fry the pumpkin strands twice?
A: Yes, double frying ensures that the strands become extra crispy.
Crispy Pumpkin Strands Rice Crisp Candy
Notes
Ingredients:
- Steamed aged pumpkin, 320g
- All-purpose flour, 430g
- Sugar, 50g
- Maltose, 60g
- Light cream, as needed
- Black and white sesame seeds, as needed
- Salad oil (for frying), 500g
- Wash the aged pumpkin that has been stored for over a month and cut it into chunks. Steam over high heat for 15 minutes.
- Remove the steamed pumpkin, mash it with a spoon, and drain excess water.
- Add flour and a pinch of salt to the mashed pumpkin. Mix and knead into a dough, then let it rest for 20 minutes under cling film. Add sugar here if the pumpkin is not sweet enough.
- Divide the rested dough into portions, roll out into thin pancakes, stacking them with dry flour in between to prevent sticking.
- Cut the pancakes into thin strands and shake them loose.
- Heat the salad oil in a pot (oil should be abundant). When the oil reaches about 80% heat, fry the strands for about 3 minutes until they hold their shape, then remove and drain.
- Reheat the oil and fry the strands a second time until they become crispy.
- In a separate pan, add about 20g of water, sugar, and maltose. When the mixture starts forming small bubbles, add the twice-fried pumpkin strands and quickly mix to coat them in the sugar mixture.
- Mix well, then sprinkle with black and white sesame seeds. While still hot, press into a prepared dish in a bar shape and let cool.
- Finally, cut into pieces and serve your crispy pumpkin strands rice crisp candy.
- Calories: Varies depending on the amount of frying oil absorbed
- Carbohydrates: High (mainly from flour and sugars)
- Fats: High (due to deep frying)
- Proteins: Moderate (from flour)
- Dietary Fiber: Moderate (from pumpkin)
