Yam and Pumpkin Cakes
Pan-fried dessert made with a dough of steamed pumpkin and glutinous rice flour, wrapped around a mashed yam filling.
Ingredients
Japanese pumpkin (peeled and steamed)
1 (200 g)
Yam (peeled, steamed and mashed)
100 g
Glutinous rice flour
250 g
Wheat starch
50 g
Sugar
100 g
Lard
50 g
Refined oil
100 g
Instructions
1
Make the yam paste
Peel and steam the yam until tender, then mash it. Add the lard and cook down into a thick yam paste. Set aside for later use.
2
Shape the raw cakes
Peel and steam the pumpkin until soft. Add the glutinous rice flour, wheat starch, and sugar, then mix and knead until smooth. Divide the dough into small portions, wrap each portion around a portion of the yam filling, roll into balls, and flatten into round discs. Set aside.
3
Pan-fry
Heat a flat skillet and add the refined oil. Place the raw cakes in the pan and pan-fry over medium heat until both sides are golden and the cakes are cooked through.
