Chickpea Butternut pumpkin Patties

Ingredients:

  • 400 g Butternut pumpkin puree
  • 150 g Chickpea puree
  • 350 g Glutinous rice flour
  • 25 g Honey
  • 450 g Poppy paste
  • Some corn oil

  • Method:
    1. Place butternut pumpkin puree, chickepea puree, glutinous rice flour and honey in a bowl. Mix with your hand until you have a smooth dough. Add more glutinous rice flour if needed.
    2. Divide it into 35 portions, each about 26 grams. Shape each into a ball. Divide the poppy paste into 35 portions too. Roll each pumpkin dough into a round, fill the center with poppy paste, and then seal to enclose the filling. Lightly press it down to flatten the ball.
    3. Heat up a skillet with some corn oil and pan fry patties over the low-medium heat until golden brown.
       Beans, Nuts & Seeds    Dimsum



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