Ghoulish Pumpkin Cakes

As Halloween creeps up upon us Wing Yip has created a frightfully delicious recipe to ensure your party spread is the best in town!

Wing Yip, the UK’s leader in Oriental taste has concocted a recipe incorporating a seasonal favourite, pumpkin of course! The flavourful taste and delicate texture make for an ideal star ingredient for Wing Yip’s spook-tacular pumpkin cakes.

This trick or ‘sweet’ treat is seasoned with spiced mango and sesame, deliciously moreish and scarily simple to make. Sweet in taste and bright in colour, the orange delights will take centre stage at any Halloween party this year.

With four stores across the UK, in Birmingham, Cricklewood, Croydon and Manchester, the UK’s leading Oriental grocer, Wing Yip, brings traditional Oriental cuisine one step closer to UK homes. From fresh produce to delicious sauces and interesting spices.

So, choose treats over tricks this Halloween as Wing Yip’s pumpkin cakes will certainly be gobbled up.

Pumpkin Cakes recipe:

Ingredients:

150g dark chocolate 72% cocoa solids

50g pumpkin seeds – toasted

460g pumpkin skinned, de-seeded and diced into large cubes

100g caster sugar

80g soft brown sugar

330g glutinous rice flour – more may be needed

1 tablespoon honey

Pinch table salt

50g toasted sesame seeds

Sesame oil

Spiced Mango Puree:

Ingredients:

3 large mangoes – peeled and stone removed

50g light soft brown sugar

2 star anise

1 cinnamon stick – snapped in half

Ground cinnamon

Chinese 5 spice

Cassia bark

50ml water

Method for Pumpkin Cakes:

1. Melt the chocolate in a round metal bowl over a bain-marie on a low heat, when all the chocolate solids have melted remove the bowl from the bains-marie.

2. Roughly chop the pumpkin seeds and season with a pinch of table salt, add this to the melted chocolate then add the honey and mix together. Spoon this mixture into 2-3cm semi-sphere moulds and place in the fridge until set.

3. Steam the pumpkin for 30- 40 minutes or until completely soft.

4. Mash the steamed pumpkin with a fork and squeeze any excess water out.

5. Mix both sugars together in a bowl, place the pumpkin into a jug blender and blend on a slow speed with the sugar, leave to cool for 10 minutes.

6. In an electric mixing bowl with the paddle attachment fitted, beat the pumpkin mix with the glutinous rice flour on a low speed for 2 minutes, then turn the speed up and beat for 10 minutes, until smooth and forms into a ball (if the mix is too wet add more flour until the desired consistency is reached, this will depend on the water content in the pumpkin).

7. Weigh off the pumpkin dough into 45g pieces and roll into balls, with a rolling pin roll 2 pumpkin balls out to a 5mm disc and place a piece of the chocolate into the centre of one disc, place the other disc on top and gently press down around the outside to expel any trapped air, using a 75mm round cutter, cut the excess mix off the pumpkin cake, gently onto a tray lined with silicone paper.  Repeat this process until all the mix has been used, you can knead the pumpkin mix trim together then repeat the process until it’s all been used. Reserve in fridge until needed.

Method for Mango Puree:

1. Roughly chop the mango flesh and place into a saucepan with the sugar, star anise, cinnamon and water and cook over a low heat until the mango is thoroughly cooked.

2. Remove the cinnamon and star anise, then blend in a jug blender or with a stick blender until smooth, feel free to add more spice to your desired taste – ground cinnamon, Chinese 5 spice, cassia bark.

3. Reserve in fridge until needed.

To serve:

1. Pre-heat oven to 180c.

2. Heat a non-stick frying pan and add 1 tablespoon sunflower oil, carefully place the pumpkin cake into the pan flat side first, you can cook up to four at one time depending on the size of your pan. Cook until golden then carefully flip over and repeat the process.

3. Once golden remove from the pan and place onto a non-stick tray, place tray into pre heated oven for 5-8 minutes until the cakes are cooked, they should have a little give to them when pressed.

4. Remove from oven and brush with a little sesame oil, sprinkle with the toasted sesame seeds and serve warm with a pot of the mango puree.

Enjoy – choose treat not trick this Halloween!

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