Sweet Pumpkin and Glutinous Rice Pancake recipe - ingredients, nutrition and when to eat it
These sweet pancakes are made by mixing glutinous rice flour with kabocha squash, cooking the batter in a thin layer, then filling and folding it with sweet…
These sweet pancakes are made by mixing glutinous rice flour with kabocha squash, cooking the batter in a thin layer, then filling and folding it with sweet red bean paste. They’re chewy on the outside and soft inside, making them lovely for an autumn tea snack or a quiet afternoon with a cup of tea.
Snacks & desserts · 25 minutes to cook
Nutrition (per 164g serving): 289.9 kcal · protein 5.2g · carbohydrate 57.3g · fat 4.8g · sodium 27.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the batter cracks, add water a little at a time; if it’s too runny, mix in a little more glutinous rice flour.
Tips: Cook slowly over low heat so the inside turns chewy before the outside browns too much.
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Ingredients (1 serving)
- Kabocha Squash — 60 g
- Glutinous Rice Flour — 4 Tbsp
- Sweet Red Bean Paste — 2 Tbsp
- Cooking Oil — 1 tsp
- Water — 2 Tbsp