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
HEY THERE!