Wednesday, October 21, 2009

Japanese Style Pumpkin Cake

Japanese Style Pumpkin Cake

300g pumpkin - peeled, sliced, steamed
150g potatoes - boiled
50g cornflour
80g sugar
1/2 tsp salt
50g margarine
2 egg yolks
2 egg whites
1 cup plain flour
1 cup bread crumbs
oil for frying

(1) Mash the steamed pumpkin and boiled potatoes till very fine.

(2) Add in cornflour, sugar, salt, margarine and egg yolks. Mix to form a smooth dough.

(3) Take 50g pumpkin mixture and shape into oval cakes. Pass through flour before dipping in the egg whites and lastly, coat it with bread crumbs.

(4) Deep fry in medium hot oil till golden and drain well.

(-) If you follow the recipe strictly, you'll end up with a very wet paste which is nowhere near to a dough. So what I did in the end was to add plenty of flour until the dough is manageable.

(=) The out-of-shape pumpkin cakes were still rather tasty in the end.

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