Trick or Treat! Make these together with your kids or just for yourself to get you into the Halloween spirit! The recipe originates from a traditional Chinese pumpkin pastry – nán guā bǐng, but was given a modern twist with the cooking method of oven-baking. It is made from fresh pumpkin. No single drop of oil used. It offers a nice texture of crunchiness of the breadcrumbs contrasting with the softness of the mixture of the pumpkin puree and glutinous rice flour.
Yields 10 pieces of the pumpkin pastry,
- 200g pumpkin purée (you will need 300g fresh pumpkin available at any grocery store) 新鲜南瓜
- 90g glutinous rice flour糯米
- 10g Rice flour粘米粉
- 60g caster sugar白糖
- 1 tablespoon milk
- 1 cup breadcrumbs (I like to use Panko, a Japanese style breadcrumb made from white bread without crusts)面包糠
- 1 egg (beaten)
- 1-2 sheets seaweed 海苔
- To make the pumpkin purée, remove the skin and seeds, thinly slice it then cover the bowl with cling wrap and put in microwave in high heat for 4 minutes.
- Add into sugar when the puree is still hot. Mix well. Let the puree cool it off. Combine the puree with dry ingredients of glutinous rice flour and rice flour. If the dough is too dry, add 1 tablespoon of milk.
- Cover the dough with a plastic bag and rest the dough for 10 minutes. Cut the dough into 10 pieces, roll each piece into a small ball, use your palm gently press down each ball to make a disc.
- Line a baking tray with parchment paper. Pre-heat the oven to 200°C. Dip each disc in the beaten egg. Dredge in the breadcrumbs. Repeat the process for the rest of the discs. Place them all in the baking tray. Move the tray onto the middle rack of the oven. Bake for 20 minutes.
- Use a scissor to cut the seaweed into small decoration pieces to make the “scary face”. Remove the tray from the oven and place on the decoration pieces of seaweed. Thick or treat! Enjoy!