南瓜饼 (Pumpkin UFO)

I've never tried making 南瓜饼 (Pumpkin UFO) before. That's why I quickly noted this recipe when I saw it in the book 甜蜜食堂.

I had wanted to translate this to Pumpkin Cookies, but realised this is not the crunchy cookies one would expect. Instead, it's more like the deep fried sweet potato balls that I always enjoy. I'm elated!

I named it Pumpkin UFO when my girl commented it looked like spaceships and UFOs after seeing me flatten the pumpkin 'balls' and coating them with the sesame seeds.

So here's presenting my first deep fried snack --- Pumpkin UFO!

 

南瓜饼 (Pumpkin UFO)

recipe translated and adapted from 甜蜜食堂

Ingredients:
250g pumpkin
250g glutinous rice flour
100g red bean filling
oil for deep frying
sesame seeds for coating (I used white sesame seeds)

Method:

1. Remove pumpkin skin and deseed. Cut pumpkin into cubes and steam for about 15 minutes or until pumpkin becomes soft. Pour away any excess water and mash pumpkin with a fork while still hot. Put the mashed pumpkin in a large bowl and set aside to cool.

2. When the mashed pumpkin has cooled down slightly, add in glutinous rice flour bit by bit, mixing them well as you add the flour. Keep adding the glutinous rice flour and kneading until you get a pliable dough that does not stick to your hands and the sides of the bowl.

3. Divide the dough into small portion and roll it into small balls with your palm, flattened it with your palm, and use your thumb to lightly press in the middle to form a shallow dent. Place some red bean filling in the center, pinch to seal the ball and gently press to a form a slightly flattened cookie. Coat with sesame seeds.

4.  In a pot, heat oil to medium heat. Turn the heat on low and  deep fry the pumpkin cookies. Scoop up the cookies once it puffs up. When the oil heats up again, add in the cookies once again to deep fry a final round till golden brown. This will ensure that the cookies are crispier.

Note:
If you feel that the pumpkin is not sweet enough, you can add some sugar or honey while kneading the dough.

 

I am submitting this post to Little Thumbs Up October Event: Pumpkin, hosted by Eileen of Eileen’s Diary  and organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY

 

  

 and 

"My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders  and co-hosted by Charmaine of Mimi Bakery House. 

and
 Cook Your Books Event #17 hosted by Joyce of Kitchen Flavours

 

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