Pumpkin Sesame Pancake
I remember when I was a kid, my grandma made a cake with golden pumpkin, the crust was covered with sesame seeds, and a bite of it filled my mouth with sweetness and warmth. Today, I will share this delicious memory - pumpkin sesame cake, with everyone who loves life!
Introduction
Pumpkin sesame cake is a traditional Chinese dessert, mainly made of pumpkin, glutinous rice flour and sesame. It has a soft, sweet taste, a golden and crispy appearance, and a fragrant aroma after being sprinkled with sesame, which is deeply loved by everyone. The pumpkin sesame cake in our recipe is a combination of inheritance and innovation. On the basis of retaining the traditional method, I will try to add some new elements and flavors to give this classic delicacy new vitality.
Ingredients Needed and Substitutions
The ingredients needed to make pumpkin sesame cake include:
Main ingredients:
Pumpkin: Pumpkin is the main ingredient in this dish, providing sweetness and texture.
Glutinous rice flour: increases the stickiness and taste of the biscuits, making the pumpkin sesame cakes more chewy.
Roasted sesame seeds: add aroma and taste, improving the overall flavor.
Sugar: adds sweetness and makes the pumpkin sesame cake more delicious.
Cooking Oil: Cooking oil is used to bake or fry the pumpkin sesame cakes to make them crispy and delicious.
Alternatives:
Pumpkin: If you don’t like pumpkin, you can use carrots instead .
Sugar: You can use honey or maple syrup instead.
Glutinous rice flour: Substitute with regular flour or corn starch.
Tips for Success
Pumpkin Processing
The pumpkin should be peeled and pulped first, then cut into small pieces so that it is easier to steam. You can use high heat when steaming, and steam for about 15-20 minutes, until the pumpkin becomes soft and can be easily pierced with chopsticks.
Dough making
Add sugar to the steamed pumpkin while it is still hot, stir evenly and let the sugar fully melt. This will make the pumpkin puree sweeter and also add sweetness to the dough later.
When adding glutinous rice flour to the pumpkin puree, add it little by little, stirring while adding. Because the water content of different pumpkins is different, the amount of glutinous rice flour should be adjusted according to the actual situation until the dough is not sticky, soft and has a certain toughness.
Sesame Application
Cooked sesame seeds can be used directly. If you want raw sesame seeds, you need to fry them on low heat until they turn slightly yellow and you can smell the fragrance of sesame seeds. Be sure to stir constantly, otherwise they will burn easily.
If you are making sesame filling, crush the sesame seeds and add appropriate amount of sugar and oil, so that the filling will be more fragrant.
Pancake Tips
You can put some oil on your hands to prevent the dough from sticking. Divide the dough into small portions, roll them into balls and flatten them into pancakes.
Heat the pan and pour in a proper amount of cooking oil. When the oil is hot, put the pumpkin sesame cake in. Fry slowly over low heat, turning it over frequently to ensure that both sides are heated evenly. Fry until both sides are golden brown, about 3-5 minutes per side. This way, the pumpkin sesame cake will be crispy on the outside and tender on the inside.
INGREDIENTS
Main Ingredients
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·300g pumpkin
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·180g glutinous rice flour
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·200g roasted sesame seeds
Accessories
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·25g sugar
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·30ml cooking oil
COOKING STEP
Step 1
Wash and cut 300g pumpkin into pieces and steam.
Step 2
Add 25g of sugar to the steamed pumpkin and mix into a paste.
Step 3
Add 180g glutinous rice flour and knead into a non-sticky dough.
Step 4
Take 50g of dough, roll it into a ball, and use up the dough one by one.
Step 5
Coat the surface of the balls with cooked sesame seeds, flatten them and place them in the baking tray, and brush a layer of oil on the surface.
Step 6
Preheat the oven to 170 degrees and bake for 30 minutes.
How to store pumpkin sesame cakes
Sealed storage
Place the pumpkin sesame cake in a sealed container or wrap it with plastic wrap to prevent moisture and dust from the air from entering and keep the cake crispy and fresh.
Keep refrigerated
If you want to extend the storage time, you can put the sealed pumpkin sesame cake in the refrigerator. This method is suitable for short-term storage, generally 3-5 days.
Cryopreservation
For long-term storage, you can put it in the freezer. But remember to freeze it in small portions and take it out to thaw when you eat it. This is convenient and will not affect the taste.
Avoid high temperatures and direct sunlight
Never place pumpkin sesame cake in a high temperature or direct sunlight, otherwise it will affect its deliciousness.
Take out serving suggestions
Refrigerate: After taking it out of the refrigerator, you can leave it for a while before eating it, the taste will be better.
Frozen storage: After taking it out of the freezer, it is recommended to put it in the refrigerator to thaw in advance, or use a microwave to thaw at low temperature. Be careful not to thaw it at high temperature.
Recipe Variations
For fillings
Crushed nuts: You can add some crushed walnuts and almonds. The aroma of nuts and pumpkin and sesame blend together to make the taste richer and more nutritious. For example, crushed walnuts have a unique and mellow flavor.
Dried fruits: Raisins and dried cranberries are great choices. The sweet and sour dried fruits can neutralize the sweetness of pumpkin and the fragrance of sesame, and there are little surprises in every bite. The sweet and sour taste of dried cranberries will make the taste of the cake more layered.
Dough
Spices: Add a little cinnamon powder or ginger powder. Cinnamon powder can give pumpkin sesame cake a warm and sweet aroma; ginger powder will bring a slight spiciness, making the taste more impactful, especially suitable for autumn and winter.
Other flours: Using some whole wheat flour instead of glutinous rice flour will give the cake a whole wheat aroma and granular texture, making it healthier. Or adding some milk powder will give the cake a rich milky flavor.
Surface decoration
Frosting: Sprinkle a layer of icing on the surface of the fried or baked pumpkin sesame cake, which is like putting on a "sweet coat" for it. It not only looks more tempting, but also adds a sweet taste.
Coconut flakes: After the cake is made, spread coconut flakes on the surface. When you take a bite, you can taste the fragrance of sesame and the sweetness of coconut flakes, with a richer taste.
Serving Suggestions
Recommended pairing
Drink pairing: A cup of steaming hot pumpkin latte is a perfect choice! The sweetness of pumpkin and the mellowness of latte complement the taste of pumpkin sesame cake, and every bite is full of rich pumpkin fragrance. Or have a cup of refreshing green tea, the lightness of tea can neutralize the sweetness of the cake, making the taste more refreshing.
Fruit pairing: Banana and pumpkin sesame cakes go great together! The soft, sweet bananas complement the cakes, and you can also put banana slices in the cakes to experience a different flavor. In addition, oranges are also good, and the sweet and sour oranges can add a refreshing touch to the cake-eating process.
Serving Suggestions
The pumpkin sesame cake is hot when it is just out of the pan. It tastes best at this time. The crust is crispy and the filling is soft and sticky. If it is a refrigerated cake, you can heat it in a pan over low heat or bake it in the oven to restore its crispness. When eating, you can bite it slowly to feel the fragrance of sesame in your mouth and the sweetness of pumpkin. If you like a richer taste, you can pair it with some cream or yogurt, which will give you a wonderful taste experience.
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