2 Pumpkin Recipes - Pumpkin Pancakes and Mochi Bun
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We don’t really celebrate this holiday in China but now that I am in the states. I see some people decorating, so I am just wondering what can I make for Halloween- Pumpkin steamed mochi buns and the fried pumpkin pancakes.
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STEAMED MOCHI BUN
Ingredient (enough to make 8 buns)
- 250 grams Fresh Pumpkin (About 215 grams after peeled and seeded)
- 130-140 grams of glutinous rice flour [Amazon link:
- 3-6 tbsp of sugar (depends on how sweet do you want)
- 160 grams of red bean paste (divide in 8 even pieces) [Amazon Link:
- a pinch of salt
- oil to brush the surface
- Raisins to decorate the stem
FRIED PUMPKIN PANCAKES (enough to make 8 pancakes)
- 250 grams Fresh Pumpkin (About 215 grams after peeled and seeded)
- 130-140 grams of glutinous rice flour
- 3-6 tbsp of sugar (depends on how sweet do you want)
- a pinch of salt
- oil to stir-fry
- shredded coconut to coat the surface [Amazon link:
INSTRUCTION
Cut the pumpkin into big chunks and remove the seeds. Steam it on high heat for 20 minutes or until it is completely soft.
Put the pumpkin in a big mixing bowl. Add some sugar, a tinny bit of salt. Use a fork to smash the pumpkins. Then mix with 260-280 grams of glutinous rice flour and knead until smooth. Every pumpkin is different so you will need to slightly adjust the amount. If you can’t find glutinous rice flour, you can also use tapioca flour. I tried it before. It works ok. Just the texture is slightly different.
Divide the dough into 16 even pieces. you can measure it. each one should be about 45 grams. I am making 2 recipes today so I going to use half and half for each recipe.
The first one is the pumpkin shape steam bun. it is like a mochi ball -very lovely and tasty. We will need to prepare some red bean paste. This is what I am using today. You can find it in most Asian markets. You can also make your own red bean paste but today’s recipe suppose to be easy so I just use the store-bought one. Divide them into 8 pieces. Roll them into a ball shape.
Take one piece of the dough. Use your thumb to make a deep hole in the middle. If you see the edge has cracked, don’t panic. That is totally normal. Put the red bean paste into the hole. Press it down so the red bean paste can attach to the inner surface.
Squeeze the edge with your thumb and forefinger. In the end, pinch and close the mochi bun. Roll it into a ball shape again. If you see the surface has the light mark, don’t need to worry too much. It will disappear after steaming. You could steam it now but today’s recipe is for Halloween so we want to make it into the pumpkin shape.
I unbend a paper clip. You can also use a toothpick or anything that is thin and straight. Press the surface around the ball. You do want to use some force because I find out that slight mark will disappear after steaming. Do this 4 times. Then you have a lovely pumpkin. Put it in a steamer. Put a raisin on the top and that will be the pumpkin stem.
Steam this on high heat for 25 minutes. Take it off the steam mat or else you will ruin the shape. An optional step is to brush some oil on the surface. It will keep the moisture and make it shiner.
Now let’s take care of the other recipe - fried pumpkin pancakes. It is the easy version. You just take glutinous rice dough. Flatten it by your hand. Pad it with some shredded coconut. fried it on low heat. They are quite easy to burn so make sure you keep an eye on it. Flipping it over once in a while. You want both sides are golden brown. They are so tasty.
Flaming Pumpkin Pie Shots
Here's the recipe:
FLAMING PUMPKIN PIE SHOT
1 part Coffee Liqueur
1 part Irish Cream
1 part Goldschläger
Pumpkin Pie Spice
PREPARATION
1. Pour coffee liqueur into the base of a shot glass before layering on Irish cream.
2. Carefully top with a layer of goldschläger.
3. Ignite the top of the drink and sprinkle with pumpkin pie spice.
DRINK RESPONSIBLY!
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Psl
Ingredients
-1 quart steamed diced pumpkin
-1 cup brown sugar
-1/2 cup H2O
-1 tablespoon cinnamon
-1/2 tablespoon allspice
-1 clove ground
-1/2 teaspoon nutmeg
Blend all ingredients until smooth. Taste, add sugar if you want it sweeter. Add it to your favorite espresso. Still great with a black cup of coffee!
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4 pumpkin recipes to try!
1. Pumpkin Parmesan
INGREDIENTS 500g pumpkin olive oil salt rosemary
ham, as needed provola cheese, as needed Parmesan cheese, as needed
METHOD
1. Thinly slice the pumpkin. Season with oil, salt, and rosemary. Bake at 200°C for about 20 minutes. 2. Put together the pumpkin Parmesan by starting with a layer of pumpkin, then ham (optional) and the provola cheese. 3. Top with cheese and bake at 190°C for 25 minutes. 4. Serve warm.
2. Pumpkin fritters
INGREDIENTS 400g squash salt pepper 2 eggs 20ml olive oil 80g Parmesan cheese 40ml water 130g flour 6g baking powder vegetable oil for frying METHOD 1. Grate the squash and remove as much liquid as possible. 2. Mix the grated squash with salt, eggs, oil, Parmesan cheese, water, and flour. 3. Add some baking powder and mix until the batter is nice and thick. 4. Drop one teaspoon of the batter in hot oil and let it fry for about 5 minutes. 5. Serve hot.
3. Pumpkin meatballs
INGREDIENTS 600g pumpkin salt rosemary olive oil parsley 60g breadcrumbs 50g Parmesan cheese 1 egg
cheese Parmesan cheese, as needed
METHOD 1.Slice the pumpkin. Season with salt and a bit of olive oil and rosemary. Bake at 200°C for 30 minutes. 2.Mash the pumpkin, add the Parmesan cheese, breadcrumbs, salt, egg, and parsley. Make a puree, if it seems too watery, add some breadcrumbs. 3. Make some balls and add a cube of cheese to the center of each. 4. Roll each ball in breadcrumbs and refrigerate them for 30 minutes. Deep fry.
4. Pumpkin lasagna bake
INGREDIENTS Lasagna 1kg pumpkin
1/2 cup wine olive oil garlic 1 sausage
700ml bechamel salt pepper
provola cheese
METHOD 1. Slice the pumpkin. Season the slices with salt, drizzle with olive oil and bake at 200°C for 30 minutes. 2. Puree the baked pumpkin, add bechamel and salt and mix together well. 3. In the meantime, cook the sausage in a pan with some oil and half a cup of wine. 4. In a tube pan, place the lasagna pasta (previously boiled in water for about 10 minutes) around the pan, next add a layer of bechamel, one of sausage, provola cheese and lasagna again. 4. Close it and bake at 200°C for 30 minutes. Remove it from the oven, flip over the pan and pour the leftover bechamel cream over it, grate some Parmesan cheese over it and bake for 10 more minutes. 5. Serve hot.
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Two Ingredient Pumpkin Cookies!
You only need two ingredients to make these fast and easy pumpkin cookies!
1 box of Spice Cake mix
1 15oz can of Pumpkin
Mix the two ingredients together
Make 1tbsp sized balls of dough
Place dough on cookie sheets 1-2 inches apart
Bake at 325 degrees for 10-12 minutes
Let cool 2 minutes
Place cookies on a cooling rack
ENJOY!
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