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| Sticky and chewy |
Following the pumpkin butter cake, my next project on the kabocha (smaller Japanese breed of pumpkin with slightly more yellowish flesh) I consciously pick a gluten-free pumpkin recipe for Peggy :) Though it's not about health (it's in all yummy deep-fried galore!) but more to living with an allergy that I think everyone should be aware of. Oh the sesame seeds are for me, black ones help (apparently) in keeping my hair shiny :)
Gluten is composed of sticky proteins found in wheat and sensitive intestines are unable to breakdown the structure hence causing inflammation and great discomfort, until it passes out from the system (which invariably can take days). Read more about it here
Since we discovered that Peggy is gluten intolerant, we realised the myriad of food that are no longer accessible, including everyday pasta and bread but also sneaky soy sauce (yep it contains wheat for a smoother texture! not just made of soy beans). It's still possible to live deliciously :) But it clearly has its own set of challenges on substitute and knowing every ingredient in the dish (especially in restaurants and street food).
I hope more people are aware of it because this is a very real allergy though it doesn't cause immediate death, it shouldn't be taken lightly! With greater awareness, the wider public can help people like Peggy in lessening the risks of ingesting gluten or even better, by making more yummy dishes! Gluten-free blogs that I love and admire are Scandi Foodie, The Intolerant Chef and probably the pioneer, Gluten Free Girl.
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| Eat more sesame seeds :) |
- 300g pumpkin, peeled and cubed
- 2 cups glutinous rice flour
- ½ cup sugar
- ½ cup sesame seeds (mix of black and white)
- Vegetable oil for deep-frying
Adapted from Red Cook
Directions
- Steam the cubed pumpkin by filling a pot with water and place the pumpkin in a bowl over a heat-proof stand
- Cover the pot and let steam for 15-20 minutes
- Once pumpkin is soft, drain away the excess water and use a fork to mash it
- Whisk in sugar and glutinous rice flour while the pumpkin is still hot
- Once the pumpkin has cooled down a little, use your hand to mix until a smooth dough is form
- Divide the dough into 15 pieces and roll each piece to a ball
- Flatten the dough with your palm and place it in a shallow dish filled with sesame seeds
- Press extra sesame seeds into the dough and set aside on a clean tray
- Repeat until all are done, at the mean time fill a deep non-stick pan with 1-inch vegetable oil for frying
- Test if the oil is hot by inserting a chopstick to the bottom of the pan, if tiny bubbles form around the chopstick, the oil is ready
- Place 3-4 pieces of dough (depending on the size of your pan) at one go and fry for 1-2 minutes on each side. Let it cool before you serve!
I love it deep golden brown for extra crisp contrasting with the chewiness inside :)