Winter Squash Sweet Rice Mini Cake

Winter Squash Sweet Rice Mini Cake
By May Huang



Ingredients:
1. 1 lb sweet rice flour
2. 2 1/2 C winter squash, cooked & smashed
3. 3/4 C brow sugar

Directions:
1. Heat the winter squash in a sauce pan to almost boiling temperature.
2. Add the rice flour and brown sugar to the sauce pan, and mix everything well. Transfer the dough a working table. Knead the dough again the working table. Take a part of the dough, and roll it a long stick, evenly divide the stick to several small pieces. Make each of the small pieces to a ball, and press the ball to a flat mini cake. The size of the mini cake should be about 2 inch in diameter, and 1/4 inch in thickness. Repeating the above procedure to complete all the dough. It should make about 25 - 30 mini cakes in total. See the detailed instructions from the pictures below.
3. There few ways to cook the mini cakes. One way is to directly pan fry. Another way is boiling. To boil the mini cakes, place the mini cake in the boiling water, and cook it until they are ready (it is ready when a mini cake is floating). One also can pan fry the boiled mini cakes. You can sprinkle the sesame seeds on the top of mini cakes at the end of fry.




Notes:
1. For the winter squash, you can directly get from canned one from grocery store or cook from raw squash.
2. Depending on thickness of the squash, it may take less than 2 1/2 cups of cooked squash for one pound of the flour.
3. You can use different types of winter squash. You get the best result for using Butter Cup.
4. You can make a big batch of mini cakes, and boil them, and store them in freezer.