PUMPKIN MOCHI CAKES

PUMPKIN MOCHI CAKES image

Number Of Ingredients 6

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150g pumpkin, steamed until soft (I used Japanese kobacha squash)
150g glutinous rice flour
50g wheat flour or wheat starch
30-60g sugar (I used less sugar because the bean paste is already very sweet)
plus
1 can of sweetened red bean paste

Steps:

Easy. Mix the pumpkin, flours, and sugar to make a dough. The texture should be like play-dough. Add a little water if it's too dry. Roll the dough into little balls. Mine were maybe about 3cm, definitely smaller than a ping pong ball. Flatten them, spoon a small amount of bean paste into the center. Then pull the edges of the dough together to wrap the bean paste in the center. Now they are ready for cooking! Some recipes say to steam the cakes, but I prefer them fried, so I tossed them straight into the frying pan with a good layer of oil. No steaming required. Fry a few minutes on each side until they are crispy and browned. Done!