Sesame Pumpkin Cake
This Sesame Pumpkin Cake is chewy and crisp on the outside. It's completely gluten free and vegan. No deep frying or pan fried, just pop the whole tray of pumpkin cakes into the oven and bake for 30 minutes!
Ingredients
- 420 g mashed pumpkin
- 55 g caster sugar
- 350 g glutinous rice flour
- white sesame seeds - for coating
Instructions
- Cut about 520g pumpkin to chunk and steam for about 20 minutes till soft, and measure to get 420g cooked pumpkin. Mash cooked pumpkin and stir well with sugar.
- Pour in glutinous rice flour and knead pumpkin to a dough and not sticky to hand.
- Divide dough into 20 pieces round balls, about 40g each.
- Spray some water over pumpkin balls, then coat with white sesame seeds.
- Place pumpkin cakes on lined baking tray and gently flatten slightly with your palm. Brush some oil over pumpkin cakes.
- Bake in the preheated oven at 180 degrees C for 30 minutes.
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