Pumpkin cakes

Pumpkin cakes

Pumpkin cakes are that perfect mix of crunchy outer shell and sweet, slightly doughy centre. The glutinous rice flour adds a yielding bite and elasticity, and the sesame seed coating makes things even more moreish, or as we say in Chinese, 香.
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  1. Step 1

    Place the pumpkin in a microwave-safe container and cook on high for 8 minutes, until very soft. Alternatively, you could steam the pumpkin for 25–30 minutes, until very soft. Drain any excess water from the flesh, place in a blender and blend into a puree. Add the icing sugar, adjust for your desired level of sweetness and blend once more
  2. Step 2

    Transfer the pumpkin puree to a bowl and add the glutinous rice flour in increments, working the mixture into a dry dough with your hands. You may need to add more flour depending on the water content of your pumpkin. The dough shouldn’t stick to your hands
  3. Step 3

    In a wok or heavy-based pan, heat the oil to 160°C, using a food thermometer to check the temperature
  4. Step 4

    To make the cakes, roll the pumpkin dough into balls about the size of a ping pong, then flatten each into a 1.5 cm disc. Lightly dampen the surface of each cake with a little water and coat with sesame seeds. Working in batches, gently slide the cakes into the hot oil and fry until golden-brown, about 5–6 minutes
  5. Step 5

    After all the cakes have been fried once, fry them a second time for about 20 seconds to form a lasting crispy shell. Set aside to cool briefly before serving