Nan Gua Bing, chinese pan-fried pumpkin cakes |
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- Äas pĆidĂĄn 24. 08. 2024
- Nan Gua Bing, chinese pan-fried pumpkin cakes đ are these delightful little treats made by mixing steamed kabocha squash with glutinous rice flour, to make a dough with a mochi-like texture. They can be pan-fried plain or filled with some red-bean paste, I also like to add sesame seeds for texture and a little flair!
I first started trying to refine the ârecipeâ for this over 2 years ago (the notes for this was created April 15, 2020 to be exact). After making it a few times, it was really hard to nail down because every kabocha is a bit different - some are more moist, others drier. Some are sweeter, while others are not. Sharing a rough process on my site with adaptations that I make based on the squash I end up with. If you do try, would love to know if this type of recipe is helpful to you and/or any other feedback đ«¶
There is some irony in the fact that I used to refuse eat kabocha unless it was made into nanguabing but I now regularly snack on roasted kabocha ÂŻ\_(ă)_/ÂŻ
ÉȘ áŽê±áŽáŽ :
⊠kabocha
⊠glutinous rice flour
⊠maple syrup
⊠untoasted white sesame seed
⊠red bean paste
⊠neutral cooking oil for pan-frying
áŽáŽÊᎠᎠáŽáŽáŽê±: christyw.com/na...
I personally havenât tried other forms of squash but I did see @dumplingclubsf post about making them with delicata once because they have more consistent moisture content