Sunday, October 5, 2008

Pumpkin Fa Ga



50g sifted plain flour
50ml water
1 tsp dry yeast


320g sifted plain flour
2 tsp double action baking powder
200g pumpkin, pared, cut into cubes and steamed
100ml coconut milk
50ml water
140g palm sugar (gula melaka)
1 egg



Mix all starter ingredients and set aside for 1/2 hour to proof.


Sift plain flour together with double action baking powder. Put steamed pumpkin, coconut milk, water, brown sugar and egg in mixer and mix well. Remove from mixer. Fold in plain flour, baking powder and starter by hand till well blended.

Line aluminum cups with paper cups. Pour batter into cups till 90% full and set aside for 15 minutes to proof. Put cups into steamer and steam over high heat for 15 minutes.


eli said...

hey, try this pumpkin recipe,

* 1 kilo shredded pumpkin
* 1/2 diced onion
* 1 cup flour
* 2 eggs
* 1/2 cup parmesan cheese
* 1 teaspoon cajun spice
* 2 teaspoons rosemary
* salt and pepper
* 1 cup bread crumbs

Add all ingredients together. Pan fry till lightly brown then cook in oven 180degreesC. for approx 10 minutes.

Serve with coriander and greek yoghurt.

eli said...

hey try this pumpkin recipe,

* 600 grams pumpkin, peeled ad cut into 2cm pieces
* Olive oil
* 400 millilitres milk
* 20 grams fresh yeast
* 50-175 millilitres warm water
* 200 grams strong wholemeal flour
* 1 teaspoon sea salt
* Fresh ground pepper
* Pumpkin seeds for topping
* 600 grams strong white flour

Preheat oven to 200 C. Place pumpkin in a roasting dish and drizzle with a little olive oil
and sprinkle with a pinch of salt. Roast for about 30-60 minutes till tender and just starting to brown.
Set aside to cool a little. If desired mash roughly before adding to flour.

While pumpkin is roasting, bring milk to boil in a small saucepan. Reduce heat and softly simmer until milk has reduced by half.
This took me quite a while and I had to tip it into my measuring jug to check how much it had
reduced and then back to saucepan to simmer a bit more. Cool to lukewarm.

Dissolve yeast in water and mix into milk. Place flours, salt and pepper in a large mixing
bowl and add milk mixture and roasted pumpkin. Add enough water
to make a soft dough and knead for 5 minutes. The recipe says to knead but leave some chunks of pumpkin.
(This just didn’t work well for me but I did like the idea of chunks of pumpkin in a bread and may try again.)
Add more flour if needed as you knead, especially if you have chunks of pumpkin squishing into your hands as you knead.

Place in oiled bowl, cover and leave in a warm place to double in size for about 1 hour. When risen, punch down and divide in two.
Make into long sausages and place in two greased loaf tins.

Cover, place in a warm place to rise for about 40-60 minutes until doubled in size. Preheat oven to 180 C.
Brush loaves with water or milk and sprinkle with pumpkin seeds. Bake 20 minutes or until golden and hollow when tapped. Cool on a wire rack.

Maureen said...

What a fabulous site. I have bookmarked it for future reference.
Best wishes