pumpkin sesame cakes

pumpkin sesame rice cakes
I made these pumpkin sesame cakes for my family today, serving them with a drizzle of honey and hot barley tea, which they loved.  Made with glutinous sweet rice flour, this slightly sweet and nutty rice cake is similar to fried mochi or a Chinese sesame ball, minus the bean paste filling.  Super tasty and easy to make!

Here’s the recipe, adapted from Red Cook:

8 oz. kabocha/pumpkin/butternut squash puree (fresh or store bought), heated up 
2 cups glutinous rice flour (I like Koda Farms Mochiko)
1/2 cup sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup sesame seeds (white and/or black)
Vegetable oil for frying
Place hot puree in a medium mixing bowl and add the glutinous rice flour, sugar, cinnamon and nutmeg.  Mix the ingredients together with a wooden spoon until a smooth dough is formed.  Divide the dough into 16 equal pieces.  Roll each piece into a ball and press each ball down in a shallow bowl of sesame seeds to form a disk of about three inches in diameter and about 1/3 inch thick.  Coat the pumpkin pancakes completely with sesame seeds by lightly pressing in the seeds.
Heat about 1/4 inch of vegetable oil in a frying pan over medium heat.  When the oil reaches about 300F place pancakes into the frying pan and fry for two to three minutes or until golden brown underneath.  Flip the disk and brown the other side for two to three minutes.  Remove the pancakes from the pan and place them on a paper towel. 
Serve immediately.
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