Despite being a western holiday, the message of thankfulness and plentifulness in Thanksgiving is central throughout many different cultures.
On this day, roast turkey and pumpkin desserts are always present at the dinner table, just like mooncakes during the Autumn Festival in China. Pumpkin pastries are, without doubt, delicious treats thick in texture and rich in flavor.
When prepared with camellia oil, the taste and health benefits are magnified as it becomes less greasy and more buttery.
Ingredients
Cubed pumpkins 12 oz, Glutinous rice powder 1 ¼ cups, Powdered sugar 5 tbsp, Breadcrumbs 1 cup, Chocolate chips 1/4 cup, Camellia oil 1 cup
Instructions
- Place the cubed pumpkins on a plate, cover the plate with cling wrap, and put it in a steamer for 10 mins
- Mash the pumpkins into a paste with a large spoon or another utensil
- Mix the powdered sugar thoroughly with the pumpkin paste
- Once the pumpkin paste has cooled down, mix in the glutinous rice and mold it into a sphere
- Divide the large sphere into 16 pieces
- Flatten the spheres slightly, fold ½ tsp. of chocolate chips into each
- Flatten them so each is about 1cm thick, cover them with breadcrumbs
- In a flat-bottomed pan, pour in the camellia oil and wait for it to reach 300⁰F.
- Carefully place the pumpkin pastries into the pan and immediately turn off the oven.
- Once both sides of the pastries are a golden-brown color, turn on the oven to medium for 1 minute.
- Transfer the pastries from the pan to a serving dish-- they are ready to be enjoyed by your family and friends.
Tips
- Chocolate chips aren’t necessary, so don’t panic if you don’t have any--- the pastries taste just as good without them.