Wednesday 7 June 2006

Mini Pumpkin With Red Bean Paste

Saw this cute little Pumpkin Delight in one of the Chinese Forum.... Although the recipe was very incomplete but I still managed to give it a try by using the skill of making Oneh Oneh.

As you can see, this recipe is mainly using Pumpkin, Glutinous Rice Flour and Red Bean Paste... I was attracted to this because of it's finally products which look sort of like a mini pumpkin.

I was very luck to get the portion of the ingredients correct by mixing the dough with 3 batches with glutinous flour. As for the red bean paste, I used those ready-made bought from baking shop. But as suggestion, you can also used Mung Bean Paste , Lotus Paste or Green Tea Paste.... it's all depend on what you prefer.

300g Pumpkin, cut into small pieces
250g Glutinous Rice Flour
2 Tablespoons Sugar
250g - 300g Red Bean Paste
20-25 pieces of small pumpkin skin

1. Peel pumpkin , cut into pieces and steam until tender.
2. Mash it with a fork while it's still hot then add in sugar and stir till well combine.
3. Next mix in glutinous rice flour in 3 batches and knead into a smooth dough.(you might need some extra glutinous rice flour when kneading)
4. Flatten a piece of 30g dough to a round thin disc.
5. Put a ball of 20g Red Bean filling at the centre and wrap skin over the filling to seal it completely.
6. Roll into a round shape then slight flatten the top a bit and use the back of the knife to carve pattern that resemble the pumpkin.
7. Place a tiny pumpkin skin on top and arrange on a foil greased plate.
8. Steam over medium heat for 8-10 minutes and set aside.

Mung Bean Filling:
300g Spilt Mung Bean
2 Pandan Leaves(knotted)
200g Sugar
3 Tablespoons Shallot Oil/Peanut Oil

1. Wash and soak mung beans overnight. Drain, steam mung beans on pandan leaves for 30 minutes or until soft and mushy.
2. Discard pandan leaves, mash the beans until fine.
3. Combine beans, sugar and oil in a wok. Stir continuously over medium heat until mixture turns thick or almost dry.
4. Set aside and let the mixture cool before used.

Notes: Shallot Oil is by saute 5-6 Shallots(cut into thin slices) in a few tables of oil until golden brown. Remove the dried shallot for noodles and use the oil.Posted by Picasa

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