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Ingredients

  • Yields 12 cookies

  • cookie dough:

    70 g pumpkin puree   

  • 50 g fine granulated sugar 

  • 60 g unsalted butter 

  • 1 egg yolk 

  • 100 g all-purpose flour

     

  • salted egg yolk mochi:

    35 g glutinous rice flour 

  • 10 g corn flour/starch 

  • ¼ + ¼ tsp sunflower oil 

  • salted egg yolk water –1 salted egg yolk (steamed), mashed, mixed well with 60 g water and strained

     

  • 1 salted egg yolk (steamed), mashed and beaten with 1 tbsp evaporated milk

     

  • garnishing:

    1 tbsp curry leaves (fried till crispy with ½ tbsp butter)

  • 1 tsp chilli flakes
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Recipe Courtesy of
Asian Food Network

Pumpkin & Salted Egg Mochi Cookies

These moist cookies are based on the famous tze char dish –Crispy Fried Pumpkin with Salted Egg Yolk. Golden pumpkin cookies are filled with a sunshine-y, salted egg yolk mochi –offering an interesting burst of flavours and textures. An entire pumpkin is usually hard to finish in one sitting, and this recipe allows you to extend the shelf life of potentially overripe pumpkins. Fans of salted egg yolk dishes will surely love digging into this tea-time treat that is best paired with some cooling floral teas.
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Vegetarian
Vegetarian
Halal
Halal
No Alcohol
No Alcohol
No Milk
No Milk
No Nuts
No Nuts
No Pork
No Pork
Vegetarian
Vegetarian
  • Medium
  • 90 min
  • 12 min
  • 10 min
  • 5 steps
  • 13 Ingredients
  • Medium
  • 5 steps
  • 13 Ingredients
  • 90 min
  • 12 min
  • 10 min

Instructions

  1. Make the cookie dough

    • Using a hand-held mixer, cream the butter and sugar until pale and fluffy. Add the pumpkin puree and egg yolk and beat till even.
    • Sift the flour into the mixture, then fold in. It will look like thick icing. 
    • Cover and chill for 30-60 mins.
    Make the cookie dough

  2. Make the mochi

    • Add the glutinous rice flour, cornflour, salted egg yolk waterand ¼ tsp sunflower oil together.
    • Mix well and allow this mixture to rest for 10-15minutes.
    • Place the mixture in a steamer, cover with a clean cloth and steam for 15 mins
    • Once the mixture is cooked, remove from steamer.
    • Add the remaining oil and mix well. Leave to cool.
    • When warm enough to handle, knead and stretch until the mixture is smooth and elastic, for about 6-8 mins.
    • Place the mochi in a bowl, cover and rest in the refrigerator for 10-15mins.
    Make the mochi

  3. Roll the mochi

    • Removeyour mochi from the fridge.
    • Roll the mochi into balls about 10g in weight each.
    • Place them on a wax-paper lined plate and set aside.

  4. Make the cookies

    • Preheat oven at 170⁰C
    • Remove the cookie dough from the fridge. 
    • Scoop a ball of dough about 30g into your palm, flattening into a disc with your thumb.
    • Take a piece of mochi ball and place in the centre of the cookie disc. 
    • Fold and seal the edges over the mochi,and gently roll it. Place on an oiledwax-paper lined tray. Press gently to slightly flatten the cookie.
    • Repeat and ensure the cookies are evenly spaced on the tray.
    • Bake in pre-heated oven for 10 minutes.
    Make the cookies

Plate and Serve!

Garnish with the crispy curry leaves and chilli flakes and serve.

Plate and Serve!
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Ingredients
  • Yields 12 cookies

  • cookie dough:

    70 g pumpkin puree   

  • 50 g fine granulated sugar 

  • 60 g unsalted butter 

  • 1 egg yolk 

  • 100 g all-purpose flour

     

  • salted egg yolk mochi:

    35 g glutinous rice flour 

  • 10 g corn flour/starch 

  • ¼ + ¼ tsp sunflower oil 

  • salted egg yolk water –1 salted egg yolk (steamed), mashed, mixed well with 60 g water and strained

     

  • 1 salted egg yolk (steamed), mashed and beaten with 1 tbsp evaporated milk

     

  • garnishing:

    1 tbsp curry leaves (fried till crispy with ½ tbsp butter)

  • 1 tsp chilli flakes

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