Had leftover pumpkin so made mochi cake using the purple sweet potato mochi cake recipe. Steps are about the same, just that there was no need to add water since pumpkin retains water well after boiling. Pumpkin mochi cakes looked better because of the nice golden color.
Ingredients (Makes 12)
160g Pumpkin, cut into chunks
60g Sugar to taste
80g Glutinous rice flour
Method:
1. Boil pumpkin till tender, off the heat, drain and remove the skin
2. Add sugar to the warm pumpkin and mash to make into puree
3. Add glutinous rice flour bit by bit to the sweet pumpkin mixture and mix well to get a non-stick dough
4. Divide the dough into twelve portions
5. Roll each potion into a ball and press each one with the base of a cup to form a flat disc
6. Spread some black sesame seeds on top of each disc
7. Heat some oil and pan fried both sides of the disc till brown slightly over medium-low heat
8. Check that the center of the disc is not raw then remove from heat
9. Best serve immediately or warm
Also since I had leftover beef from yesterday, attempted the stir-fried beef with ginger and spring onion recipe by NoobCook. All went well except that I forgot to add Chinese wine at the end of the cooking. The result doesn't look like the picture in the NoobCook website. Wonder if I had added too much dark soy sauce.
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