Chinese Pumpkin Cookies
August 19, 2013

Sweet Pumpkin Cookie which was one of my favorites as a child. It uses Japanese Kobacha Squash for this recipe.

Cuisine Chinese
Course Desserts
Serves 4
Method Deep-fry
Difficulty Easy
Cook Time 30  minutes
  • Cuisine Chinese
  • Course Desserts
  • Serves 4
  • Method Deep-fry
  • Difficulty Easy
  • Cook Time 30  minutes
Ingredients
pumpkin or japanese kobacha squash (prefer)
1   pound
rice flour
4   cup
sugar or brown sugar
4   tablespoon
cooking oil
2   tablespoon
Instructions

1. Clean and chop up pumpkin or Japanese Kobacha Squash into small pieces.

2. Steam the pumpkin or Japanese Kobacha Squash for 10-15 minutes (until soft)

3. Squash the pumpkin or Japanese Kobacha Squash and mix with sugar and sugar.

4. Roll the mixture till smooth

5. in a pan Heat up oil

6. Grab a small portion of the dough mixture and press into a circular shape

7. Pan fry the dough for 2-3 minutes till cooked

8. Ready to serve