The other day I made leftover cooked Pumpkin into ‘Pumpkin Dango Dumplings’ using Glutinous Rice Flour. Today I used Regular Self-Raising and made it into Doughnuts. The process is almost identical. You mix the pureed Pumpkin with Flour. I added some Sugar for these Doughnuts.
100g Cooked Pumpkin *1/2 cup when pureed
2 tablespoons Caster Sugar
1 pinch Salt
1 cup Self-Raising Flour
Oil for frying
Icing Sugar for dusting *optional
- Combine pureed Pumpkin, Sugar and Salt in a mixing bowl. Add Self-Raising Flour and mix to form a soft dough. If the dough is too soft, you can add extra Flour, but do not add too much. Allow to rest while you are preparing the Oil for frying. *Note: 1 cup is 250ml
- Heat Oil about depth of 5cm in a large saucepan and heat to about 160°C. As the dough is very sticky, wet your hands with Oil and form 2-3cm balls and carefully drop them into the oil. Slowly deep-fry doughnuts until puffed and nicely browned all over. It takes about 4-5 minutes.
- Transfer the doughnuts to a tray lined with paper towel or a wire rack. Repeat with the remaining dough. Dust with Icing Sugar and enjoy
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