Pumpkin Rice Cakes

These Pumpkin Rice Cakes are a delightful twist on traditional Chinese brunch, combining the earthiness of pumpkin with the chewy texture of rice flour. Perfectly seasoned and easy to prepare, they make for a comforting meal any time of day.

Ingredients

• Pumpkin puree - 200 grams
• Rice flour - 150 grams
• Water - 150 milliliters
• Green onion - 2 stalks, finely chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Sesame oil - 1 tablespoon
• Cooking oil - for frying

Steps

1. In a mixing bowl, combine the pumpkin puree, rice flour, salt, black pepper, and water. Mix until a smooth batter forms.
2. Fold in the finely chopped green onion and sesame oil into the batter.
3. Heat a non-stick skillet over medium heat and lightly grease it with cooking oil.
4. Pour a ladleful of the batter into the skillet, spreading it to form a round cake about 1 cm thick.
5. Cook for about 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes until the other side is golden and cooked through.
6. Repeat with the remaining batter, adding more oil as needed.
7. Once all cakes are cooked, serve warm with a dipping sauce of your choice, such as soy sauce or chili oil.

Nutrition

• Calories: 200
• Protein: 4 g
• Carbs: 36 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• Gluten-free option suitable for those with gluten sensitivities.

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