How to Make Pumpkin Glutinous Rice Sesame Pancakes
PumpkinGlutinous riceBlack sesame seedsBiscuit is a very delicious and simple home-cooked dish, but how to make it taste good is crucial in the preparation steps. Below Cooking Network editor will share with you the method and steps for making pumpkin glutinous rice sesame biscuits, so that you can learn how to make them both delicious and tasty.
Pumpkin Glutinous Rice Sesame Biscuits Ingredients Introduction
Pumpkin (skin) (300 grams)Glutinous rice flour (skin) (400 grams)Black sesame seeds (filling) (150 grams) White sugar (filling) (75 grams)Sesame oil (filling) (55 milliliters) Corn Oil (10 milliliters) Pumpkin glutinous rice sesame biscuit preparation steps:
1. Prepare peeled pumpkin, glutinous rice flour, white sugar, black sesame seeds, and sesame oil.
2. Cut the pumpkin into pieces,
steam to cook quickly. 3. Steam for 15 minutes in a pot.
4. After steaming, take it out,
the pumpkin soup is needed. Press it into a paste while hot.300 grams of steamed pumpkin with its juice weigh 330 grams and are mixed with 400 grams of glutinous rice flour to form a non-sticky, dough-like consistency similar to making
steamed buns or dumpling dough.5. Heat the pan first, then add sesame seeds and reduce heat for slow roasting. 6. After roasting, cool it down, place in a thick plastic bag and crush with a rolling pin to make fine powder.
7. Mix 150 grams of black sesame seeds with 75 grams of white sugar and 55 milliliters of sesame oil thoroughly.
8. The well-mixed black sesame filling.
9. 330 grams of pumpkin paste mixed with 400 grams of glutinous rice flour to a total of 730 grams, divide into about 21 pieces, each weighing around 35 grams.
10. Round the glutinous rice dough and flatten it, put in filling like making
rice balls
. The filling weight is about 10 grams.11. Wrap them carefully to avoid exposure of the filling. 12. Roll each filled piece into a ball gently, being careful not to expose the filling.13. Flatten it as much or little as you like; it doesn't matter.
14. Fry one batch at a time, then proceed with the next batch after frying the first.
15. Heat the pan and add 10 milliliters of oil, reduce heat, and fry each biscuit until both sides are golden brown.
16. Turn frequently to avoid burning.
17. If you prefer a greasier filling, you can add an extra 20 grams of oil inside the filling.
18. Serve on a plate.
Open the wrapper before the oil starts to ooze out; if you prefer a richer filling, you can add an additional 20 grams of oil.
Serve by placing it on a plate.
