Fried Chinese Pumpkin Cake

Being a big fan of PUMPKIN, I would love to try a hand on any pumpkin recipe which I come across; either online, from magazines, newspapers or recipe books.  So much so, pumpkin is a healthy carbohydrate with low-fat content.

I am sharing this simple yet yummylicious recipe which I tried out very recently, and it's a great snacks/desserts to enjoy any time of the day.  They are best to serve hot, with soft-slight-chewy texture on the inside and crispy on the outside. If you have a sweet tooth, you can add more sugar.  

Ingredients:
250 g. pumpkin (peeled and cut into thin slices)
250 g. glutinous rice flour (sifted)
10 g. granulated sugar
Bread crumbs (to coat the pumpkin cakes)
Cooking oil (for frying)

Methods:

1. Steam the pumpkin slices until soft, and mash into a puree in a bowl.
2. Pour in granulated sugar and stir to mix with a spoon.
3. Add in glutinous rice flour and hand-knead until the dough is smooth.
4. Take a small amount of dough, roll into a ball and flatten it using our hands.
5. Coat in the bread crumbs taking care to cover all the sides evenly and place them on a plate.
6. In a pot, heat enough oil to be able to cover the cakes.  When the oil reach a low boil, gently drop in the pumpkin cakes.  Do not overcrowd the pot.  Fry until both sides are golden brown.  Carefully remove the cakes with a slotted Spatula, draining the excess oil on kitchen towel, and serve them on a plate.

This recipe is adapted from 'www.yumofchina.com'.