Sweet & Chewy Pumpkin Glutinous Rice Pancakes
A Simple Alternative to Songpyeon: Easy Pumpkin Glutinous Rice Pancakes for a Delightful Autumn Treat
These delightfully sweet, savory, and chewy pumpkin glutinous rice pancakes are made with a small, perhaps imperfect but wonderfully sweet pumpkin harvested from the garden. After removing the seeds, the whole pumpkin, including its skin, is finely grated and mixed with glutinous rice flour. While the preparation is quite simple, grating the pumpkin can be a bit labor-intensive, reminding us that good kitchen tools are indeed helpful! Instead of the time-consuming songpyeon, why not try these delicious pancakes for Chuseok? They boast a rich pumpkin aroma and a satisfyingly chewy texture.
Main Ingredients- 1/2 medium pumpkin
- 1 cup glutinous rice flour (approx. 120g)
- 1/2 tsp salt
- Oligosaccharide or honey (for drizzling)
- Nuts (chopped, for topping)
Cooking Instructions
Step 1
First, prepare the pumpkin. Slightly cut around the stem and then slice the pumpkin in half horizontally.
Step 2
Using a spoon, scoop out and discard all the seeds and stringy insides of the pumpkin.
Step 3
Carefully use a knife to shave off the rough or discolored parts of the pumpkin skin. Try not to remove too much of the skin.
Step 4
Trim off the tough stem and the bottom part of the pumpkin for a neat finish.
Step 5
Place the prepared pumpkin, with its skin on, onto a grater. Grate it finely, being careful not to damage the skin. This step might require some effort.
Step 6
Transfer all the grated pumpkin into a large mixing bowl.
Step 7
Add 1 cup (approx. 120g) of glutinous rice flour, readily available at supermarkets, over the grated pumpkin.
Step 8
Gently mix the pumpkin and glutinous rice flour together using a spatula or your hands. Ensure there are no dry lumps of flour and that everything is evenly combined.
Step 9
Knead the mixture by hand without adding any water until it becomes a smooth, chewy dough. Knead for about 5-10 minutes until it reaches a cohesive texture. If the dough feels too wet, add a little more glutinous rice flour. If it’s too stiff, you can add a tiny bit of pumpkin juice.
Step 10
Take about one tablespoon of dough at a time and roll it into a ball, then flatten it slightly into a round, disc shape. Making them not too thick will ensure they cook through evenly.
Step 11
Heat 1-2 tablespoons of cooking oil in a lightly oiled pan over low heat. Place the shaped dough onto the pan and cook slowly, flipping occasionally, until both sides are golden brown and nicely browned. Be mindful of the heat to prevent burning.
Step 12
Once cooked, drizzle the pancakes with oligosaccharide, honey, or syrup for added sweetness. Finally, sprinkle some finely chopped nuts on top as a garnish. Your delicious and visually appealing pumpkin glutinous rice pancakes are now ready to enjoy!
