Deep Fried Pumpkin Cake 酥炸金瓜
1/4 piece of Pumpkin
4 piece of Potato
100g Taste and Tastes All Purpose Seasoning Flour
1. Remove pumpkin seeds, pith and outer skin. Cut into pieces. Cut same size for the potato and outer skin. Cover the pumpkin and potato with plastic wrap and steam for around 25 to 30 minutes until completely soft.
2. Smash the steamed pumpkin and potato together until finely paste or smooth. Set aside to cool down.
3. Mix the breadcrumb into the pumpkin and potato puree.
4. Split the mixture into small ball and slightly press to make a flat cake then coat with Taste and Tastes All Purpose Seasoning Flour.
5. Heat up the oil until medium heat then put in the pumpkin cake. Fry until both sides becomes crispy and golden brown.
Tips : Due to pumpkin have a more soft texture so when steaming can place the potato above the pumpkin.
Taste and Tastes炸粉适量
4.将混合好的金瓜马铃薯泥平均搓成小圆形后压成大概1寸厚的糕饼然后沾上Taste and Tastes炸粉