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
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.
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.
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
Serve with a nice cup of tea.