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Pumpkin Sweet Rice Pancake (南瓜軟餅)

kept byShelbs
recipe bytastehongkong.com
Notes: 

Tips
* 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.

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Ingredients: 

ngredients
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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