Korean Sweet Pumpkin Pancake
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Steamed kabocha is mashed while hot, kneaded with glutinous rice flour and pressed into small flat rounds for the pan.
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A little sugar makes them closer to a snack than a side dish, and the rice flour gives the inside a chewy, rice-cake texture.
Ingredients
Instructions
- 1
Halve 350 g kabocha squash and scrape out the seeds and stringy fibers with a spoon.
When the steamer water is boiling, set the pieces cut-side up and steam for about 10 minutes.
- 2
When a skewer slides in without resistance, remove the squash and peel it.
While it is still hot, mash it with a fork until no large lumps remain and the texture looks like a smooth puree.
- 3
Add 100 g glutinous rice flour, 30 g all-purpose flour, 0.25 tsp salt, and 1 tbsp sugar to the mashed squash.
Mix first until the dry flour is mostly absorbed before adding water.
- 4
Add the 70 ml water gradually while kneading, since squash moisture can vary.
Stop when the dough feels soft like an earlobe but does not smear heavily onto your hands.
- 5
Divide the dough into 6 equal pieces, roll each one in your palm, then press it flat.
Aim for rounds about 7-8 cm wide and 8 mm thick so the centers cook through evenly.
- 6
Heat a pan over medium-low heat and add 2 tbsp neutral oil.
Cook the rounds for 2-3 minutes per side, flipping when the edges crisp and the surface turns golden, then serve them warm.
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Turn these ingredients into two more meals
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