Pumpkin is a traditional vegetable that my household seems to love a lot. I like to make different dishes using pumpkin, so I thought I'll try to make pumpkin and red bean pancakes today.
They're crispy on the outside and soft inside!
Servings 3
Prep Time 35 mins
Cook Time 20 mins
- 250 g Pumpkin
- 150 g Glutinous rice flour
- 1 scoop Red bean paste
- 4 tbs Cooking oil
Remove skin from pumpkin and cut into thin slices. Steam till soft for around 15 mins then mash it.
Mix the mashed pumpkin into glutenous rice flour. Knead it into a smooth dough. If the dough is too dry you can add a splash of hot water.
Put some cooking oil on your hands.
Cut a small 30g piece of dough, wrap 10g of red bean paste filling, roll it into a small ball and flatten it into a pancake.
Pour the 3 tablespoons of cooking oil into a non-stick pan and heat the oil. Place the pancake into into the pan and fry both sides until golden brown ~ around 7-8 minutes.