Pumpkin sticky cake

This sticky cake resembles the rice cakes we always have for new year. What makes it different is the pumpkin that was incoporated. The flavour is a little mild and not so sweet as compared to what it usually was. We used a Japanese Pumpkin and took the whole day in the kitchen, finding out the perfect way to fry a decent sticky cake. 

A pumpkin is a 'pot of gold'. 

While waiting for the cakes to c0ol down, my mom stir-fried the pumpkin seeds and it became a crunchy snack for the late evening. Her mum, which is my grandmother, used to give them small bites after school. She learnt the ways and taught me how. 

Pumpkin sticky cakes

Note: This recipe is kind of special because it requires your own method to create the cakes. No measurements, no specific rules, just you and your ingredients. The amount of flour used was about 1 3/4 cups. Depending on how sweet your pumpkin is, there is no specific sugar amount to this recipe. Okay, now take a deep breath and pray that it turns out great. 

Ingredients

1 sweet and ripe pumpkin

Glutinous rice flour

Sugar

Pinch of Salt 

Directions

1. Peel, core and slice the pumpkin into thin slices.

2. Steam the pumpkin slice till soft.

3. Let the steamed pumpkins cool.

4. Add glutinous rice flour and salt till it reaches a sticky consistency.

5. Mix in sugar till desired sweetness. 

6. Heat pan under low-medium heat and add oil. 

7. When the oil is hot enough, scoop in pumpkin batter and pat into a circular shape.

8. When the bubbles start to appear on the upper layer, flip the cake.

9. Fry till both sides are golden brown.

10. Allow the sticky cakes to cool. Serve with a good cup of tea.

Fried pumpkin seeds

Note: It is delicious and very traditional.

Ingredients

Pumpkin seeds

Pinch of salt

Olive Oil

1. Wash the pumpkin seeds

2. Blob the seeds dry on paper towels.

3. Heat pan and the oil under low heat.

4. Stir in pumpkin seeds and salt.

5. Fry till pumpkin seeds appear golden brown but not burnt.

6. Transfer to a bowl and let it cool.

7. Crack open to eat inner seed or just eat the whole thing.

Cheers!