Prepare to embark on a mouthwatering journey that will transform your kitchen into a flavor paradise! Pumpkin Chai Tow Kway is not just a recipe—it's a sensational Chinese street food experience that will tantalize your taste buds and leave you craving more. Imagine crispy, golden-brown squares infused with warm chai spices and the subtle sweetness of pumpkin, creating a dish that's both comforting and exciting. Whether you're a culinary adventurer or a home cook looking to impress, this recipe promises to elevate your cooking game and transport you to the vibrant streets of Chinese cuisine.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 cup pumpkin puree
- 1 cup rice flour
- 1/2 cup water
- 1 tablespoon chai spice mix
- 1 tablespoon sugar
- 1/2 teaspoon salt
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine the rice flour, pumpkin puree, water, chai spice mix, sugar, and salt. Whisk thoroughly until the mixture is smooth and free of lumps, creating a consistent batter.
- Grease a rectangular or square baking pan with a thin layer of vegetable oil. Pour the pumpkin batter into the pan, ensuring an even distribution and a thickness of about 1 inch.
- Steam the batter in a steamer for approximately 15-20 minutes, or until the mixture is firm and set. A toothpick inserted into the center should come out clean.
- Remove the steamed pumpkin cake from the steamer and let it cool completely at room temperature. Once cooled, refrigerate for 30 minutes to help it firm up and make cutting easier.
- After chilling, carefully remove the pumpkin cake from the pan and cut into small rectangular or cubed pieces, approximately 1-2 inches in size.
- Heat vegetable oil in a large non-stick skillet or wok over medium-high heat. The oil should be hot but not smoking.
- Carefully pan-fry the pumpkin cake pieces, turning them occasionally to achieve a golden-brown crispy exterior on all sides. This should take about 3-4 minutes per batch.
- Remove the fried pieces and drain on paper towels to remove excess oil. Serve hot as a savory snack or side dish, optionally garnished with chopped green onions or a sprinkle of additional chai spice.
Tips
- Consistency is Key: When mixing the batter, whisk thoroughly to ensure a smooth texture without any lumps. This guarantees a uniform, tender final product.
- Steaming Secrets: Use a toothpick to check doneness during steaming. A clean toothpick means your pumpkin cake is perfectly cooked.
- Chill for Perfection: Refrigerating the steamed cake helps it firm up, making cutting and frying much easier.
- Oil Temperature Matters: Ensure your oil is hot but not smoking. Medium-high heat provides the perfect crispy exterior without burning.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to maintain oil temperature and ensure even browning.
- Drain Well: Use paper towels to remove excess oil, keeping your Tow Kway crisp and not greasy.
- Serving Suggestions: Enhance the dish with garnishes like chopped green onions, extra chai spice, or a dipping sauce for added flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
