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Ingredients
- Yields 16-20 pieces
400 g pumpkin (cut into small chunks)
300 g glutinous rice flour
80 g castor sugar
8 salted egg yolks (steamed for 10 - 15 mins )
2 stalks of curry leaves, washed (use small leaves)
50 g sunflower seeds
Vegetable Oil for shallow frying
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Salted Egg Pumpkin Cake (Nan Gua Bing)
These extremely chewy and satisfying doughy glutinous rice cakes should be devoured with a cup of tea in hand. Indeed, it’s a salted egg yolk deviation from the traditional Nan Gua Bing that’s just pumpkin-stuffed. Here, mashed also with creamy salted duck yolks, it’s then fried and bubbled in hot oil, and will make a perfect snack in the moon-marvelling Mid-Autumn festival. If you want some crunch, sprinkle nutty pumpkin seeds on top before frying. Best munched on while still hot.
- Easy
- 45 min
- 20 min
- 15 min
- 3 steps
- 7 Ingredients
- Easy
- 3 steps
- 7 Ingredients
- 45 min
- 20 min
- 15 min
Instructions
-
Preparing the pumpkin and salted egg
Steam pumpkin chunks for 20mins or until tender.
Mash it up and mix in the sugar while it’s still hot.
Add the steamed salted egg yolks, mash and mix them in as well.
-
Making the dough
Mix in the glutinous rice flour and knead for about 5 minutes, or until you get a soft dough
Divide dough into 16- 20 pcs. Roll them into balls and flatten them.
Press some sunflower seeds onto each cake, this adds texture and contrast to the cake.
Press a piece of curry leaf on the top of each cake.
-
Frying the cake
Heat some oil to shallow fry the cakes, this should be enough oil to cover half the height of the cakes.
Fry each side on medium low heat for 2-3 minutes or until golden brown.
Drain the cakes on a kitchen towel lined tray or plate
Plate and Serve!
Serve with a nice cup of tea.
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Ingredients
- Yields 16-20 pieces
-
400 g pumpkin (cut into small chunks)
-
300 g glutinous rice flour
-
80 g castor sugar
-
8 salted egg yolks (steamed for 10 - 15 mins )
-
2 stalks of curry leaves, washed (use small leaves)
-
50 g sunflower seeds
-
Vegetable Oil for shallow frying
Nutrition
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