Sesame Pumpkin Pancakes 芝麻南瓜餅

October, pumpkins are in abundant harvest.  While in Hokkaido, many Japanese were placing pumpkins outside their doors.  You know how expensive Japanese pumpkins compared to the Malaysian ones right?  I was like in awe looking at so many pumpkins.

It was not expensive in Japan and I wanted to lug back one but our luggage were bursting so I had no chance.Was invited to a potluck brunch later on and since I have pumpkin puree that I had prepare for another dessert, I decided to revisit this recipe as I recalled it was good.  I modified it a little and added some sesame to give more texture.So here is my Sesame Pumpkin Pancakes 芝麻南瓜餅.  Let's hope the girls like them.

Findings: This time round my pumpkin puree has more moisture than before so do start the water addition from 40g and work your way in.

What you need:(yield 10 pcs)90g pumpkin, skinned and dice
1 tsp oil
1 tbsp sugar
90g glutinuous rice
2 tbsp rice flour
56g water (adjust accordingly)
Red bean paste (10g each)
Method:
Steam and mashed pumpkin while hot.
Add oil and sugar. Mixed well.
Add in rice flour and 45g of the glutinous rice flour in the pumpkin mashed and blended together.
Add in the remaining glutinous rice flour and water and knead till it form a dough.
Divide dough into 8 portions.
Divide red bean paste into 8 portions.
Wrap the pumpkin dough with the red bean paste and roll into a ball and then flatten.
Heat up the frying pan. Add a little oil and pan fry the pancake till golden brown.
Serve hot.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary). 

Yea TGIF!  Hope you will have a great weekend.

Cheers