How to Make Crispy Pumpkin Strands Rice Crisp Candy: A Step-by-Step Guide
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.
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.