Chinese pumpkin cakes with toasted sesame

Ingredients

• 400 g pumpkin (Japanese, Kent or butternut)
• 2 cups glutinous rice flour
• 2 tbsp sugar
• ¾ cup (190 g) red bean paste
• ⅓ cup (50 g) sesame seeds (white or black)
• 3 tbsp vegetable oil

Instructions

1. Peel the pumpkin, then cut into 2-3 cm cubes. Place into a steamer and cook for 15 minutes, or until soft.
2. Transfer the pumpkin into a large bowl and mash with a potato masher or fork, until smooth. Add the glutinous rice flour and sugar and mix until a dough forms. Knead the dough, then roll out into a long baguette shape.
3. Evenly divide the dough into 12 pieces. Roll each piece into a ball, then shape into a shallow bowl. Fill the indentation with 2 tsp red bean paste, then fold the edges and pinch to close. Place on a bench, seam-side down, and gently press into a 1 cm thick flattened round. Repeat with remaining dough and red bean paste.
4. Brush the tops of each cake with water, then press the damp side into a bowl of sesame seeds. Place the prepared cakes onto a plate, ready to cook.
5. Heat half the oil in a large frying pan over medium-low to medium heat. Add six cakes to the pan, sesame seed side up. Cook for 4 minutes, undisturbed. Flip the cakes and cook for a further 4 minutes. The cakes may bulge in the centre during the cooking process – this means they’re ready. Transfer the cakes to a plate and repeat with the remaining oil and cakes.
6. These can be served hot or cool. Store leftovers in an airtight container in the refrigerator. Leftovers can be warmed in the microwave.

Photography by Jiwon Kim.

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