Korean Sweet Pumpkin Pancake
Steamed kabocha squash is mashed and mixed with glutinous rice flour and a small amount of all-purpose flour, then shaped into rounds and pan-fried. The glutinous rice flour gives each piece a pleasantly chewy, mochi-like texture, while the squash provides enough natural sweetness to keep added sugar minimal. The exterior crisps up in oil, encasing a soft, creamy center. Served warm, the squash's sweet, earthy aroma is at its most pronounced.
Adjust Servings
Instructions
- 1
Remove seeds, steam squash for 10 minutes, and mash finely while warm.
- 2
Add glutinous rice flour, flour, salt, and sugar, then gradually add water to adjust batter consistency.
- 3
Divide into 6 portions and shape into flat rounds.
- 4
Pan-fry over medium-low heat for 2-3 minutes per side until cooked through.
- 5
Remove once the surface looks glossy and edges are lightly crisp.
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Nutrition (per serving)
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