Chinese Pumpkin Pie (南瓜饼）

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Chinese pumpkin pie has a delicious red bean paste filling with a gorgeous golden crispy crust that is oozy and sticky inside, like mochi. The pumpkin puree gives the skin a gorgeous orange hue. A sweet filling such as red bean paste is placed within.

This pumpkin pie might be a popular or easily to approach in West Malaysia. I am living in Kota Kinabalu, Sabah. I barely found this snack from dim sum restaurant or any hawker stall. I experimented with it quite a few times and failed quite a few times.  Then I got this recipe that I thought was pretty good which I am going to share with you today.

Everyone usually has a pumpkin in their home. When in urgent need, you can use it to cook or make breakfast at any time. Usually, I divide it in half and keep half for cooking, while the other half is steamed and mashed and kept in the refrigerator. When needed, I can use it to make breakfast such as steamed buns, bread, ondeh-ondeh, ang ku kueh, etc.

This Chinese pumpkin pie can be cooked in two different ways: pan-frying or deep-frying. Deep-fried versions have a superior appearance and fluffy texture. However, you can use pan-frying over a moderate heat if you want to have a healthier option. Anyway, I am going to pan fried it.

        

The best technique to make a perfect pumpkin dough is to add in the liquid incrementally, feeling your way rather than measuring. If the dough seems excessively dry, add a small amount of water or milk.

For the filling I am using coconut filling, you may refer to my Pandan Crepe with Coconut filling (Kuih Ketayap). for the recipe .

It is ideal to have this Chinese pumpkin pie warm.  You can store them in the fridge for up to a week. It's normal for them to stiffen after refrigeration. They reheat just as well in the pan or microwave for a few seconds.

  

INGREDIENTS

300g steamed pumpkin puree

300g glutinous rice flour

50g sugar

10g rice flour

120ml milk

35ml cooking oil

Coconut filling, as needed

Some cooking oil to fry

Some black or white sesame

 


METHODS

1. Using a fork, mash the steamed pumpkin and remove any excess water. Add in the sugar and mix well when it's still warm.

2. Add in the glutinous rice flour, milk, and oil. Knead the dough for several minutes until smooth.

3. Divide the dough into 40g -50g, roll them into ball shapes. Take a piece, gently flatten it with your palm and wrap it with the coconut filling. And then gather the edge of the dough to enclose the filling and round it up into a ball. Gently flatten with your palm again. Sprinkle some sesame on top.

4. Heat the skillet with 3 tablespoons of oil, reduce to medium low.  Placed the pumpkin pie into the skillet. Cook for 3–4 minutes (depending on the size you created) or until one side is golden brown. Then turn over and cook for a further three to four minutes, or until the opposite side is also golden brown.

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