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