We may not celebrate Halloween in earnest, but that shouldn’t stop us from having some fun! Here’s another cute pumpkin-themed recipe from Margarita to try at home!
Steamed Spicy Pumpkin Mochi
By Margarita Lee
Ingredients for dough:
- 250g Pumpkin puree
- 250g Glutinous rice flour
- 20g Wheat starch
- 30ml Hot boiling water
- 1 tbsp Carrot juice (for colouring)
- 1 tbsp Sugar
- 20ml Oil
Ingredients for filling:
- 100g Grated white coconut
- 30g Dried prawns (soaked, drained, and pounded)
- 30g Candied winter melon (chopped finely)
Blended ingredients:
- 5 Shallots
- 2 cloves Garlic
- 2 pieces Candlenuts
- 2 stalks Lemongrass
- 1 tbsp Coriander powder
- 2 Chillies padi
- 2 tbsp Oil
Seasoning:
- 1 tsp Salt
- 3 tbsp Gula melaka syrup (Palm sugar)
- 1 tsp White pepper
- 3 kefir lime leaves (sliced thinly)
Method:
- Heat wok until hot, then turn to low heat and add in coconut, dried prawns and fry till crispy and golden. Keep for later use.
- Heat oil in a wok and sauté blended ingredients till fragrant, then add in seasoning ingredients and stir fry for 5 minutes. Add in fried coconut mixture and stir to mix well.
- Dish up the filling and leave to cool before shaping into 15g balls.
- Pour boiling water over wheat starch, mix well, and leave it aside.
- Add in glutinous rice flour, pumpkin puree and carrot juice to the prepared wheat starch. Knead until thoroughly combined.
- Slowly add in oil and keep on kneading till smooth.
- Let the dough rest for 15 minutes. Divide the dough into 10 balls and roll each ball smoothly between your palms. Use your thumb to push a cone-shaped cavity into the centre of each ball to hold the filling. Add in the filling and gently pinch the opening of the dough together to close and form a smooth ball again. Use a toothpick to create the creases on the ball to make it look like a pumpkin. Place raisins or goji berries on top of each pumpkin as stems.
- Fill a steamer pot with water. Line a steamer basket or disk with banana leaf or parchment paper and place the uncooked pumpkin rice mochi on top. Cover the steamer and place it on a stove. Bring the water to a boil, then turn to medium heat and steam for 10 minutes.
- Remove the cooked rice mochi with parchment paper/banana leaf from the steamer.
- Brush the surface of the cooked mochi with oil to give it a glossy look. Let them stand and cool to room temperature completely before serving.
Check out more of Margarita’s recipes on her FB @ Umummy Food!
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