Spicy Pumpkin Cakes
Richly aromatic with bold spiciness. Can be sun-dried for storage, then pan-fried or steamed before serving.
Ingredients
pumpkin (remove pulp, wash, and cut into small pieces)
500 g
glutinous rice flour
150 g
rice flour
100 g
dried chili flakes
5 g
five-spice powder
to taste
salt
to taste
Instructions
1
Make the cake dough
Remove the pulp from the pumpkin and wash it well, then cut it into small pieces. Stir-fry the pumpkin briefly in an oiled pan, add a small amount of water, and simmer over low heat. When the pumpkin is soft and nearly cooked through, add the glutinous rice flour, rice flour, dried chili flakes, five-spice powder, and salt. Mix and stir until evenly combined, then transfer to a steamer and steam for 15 minutes. Let it cool slightly, then remove and knead by hand, pressing the mixture into individual flat cake shapes. Sun-dry until set.
2
Cook and serve
To serve, cut the pumpkin cakes into slices and pan-fry, deep-fry, or stir-fry them in oil. Alternatively, enjoy the freshly steamed pumpkin cakes while still warm.
