300gpumpkin fleshabout 1 small pumpkin, peeled, deseeded and cut into thin, even slices
2tablespoonsgluten-free icing sugar
1¼cups200g glutinous rice flour, see note
Vegetable oilfor deep-frying
½cup75g sesame seeds
Instructions
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.
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.
In a wok or heavy-based pan, heat the oil to 160°C, using a food thermometer to check the temperature.
To make the cakes, roll the pumpkin dough into balls about the size of a ping pong ball, then flatten each into a 1.5cm 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.
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.
Notes
Despite its name, glutinous rice, also known as sticky rice or sweet rice, is gluten-free. The term “glutinous,” in this case, means “sticky.”Images and text from Chinese-ish by Rosheen Kaul and Joanna Hu, photography by Armelle Habib. Murdoch Books RRP $39.99.
