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Pumpkin Sweet Rice Pancake (南瓜軟餅)

kept byShelbs

* Water content of pumpkins vary, I would therefore suggest adding the remaining half of flour little by little until a dough is form.
* To make a dough for wrapping a filling, you will need 1 part of sticky flour to 2 parts of pumpkin puree (the ratio in this recipe is 1:3). This shall make the dough more pliable for wrapping.


40g glutinous (aka sticky or sweet) rice flour
120g seeded and skinned pumpkin
20g light brown sugar
small pinch of salt
cooking oil for pan-frying
1-2 tsp white sesame seeds



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