Pampoenkoekie Recipe

by - December 14, 2020

 Pumpkin is one of the most mainstream and adored vegetables in South Africa. There are endless assortments, you will never get exhausted with them. You can cook it from various perspectives. Bubble it shortly of water, crush and serve or meal it in the broiler and present with a filling. 



One of my #1 methods of utilizing pumpkin is through pampoenkoekies. It is a brilliant expansion to any dinner... You can utilize numerous kinds of pumpkin and in South Africa the most well-known pumpkin utilized is Herbert Squash. At the point when we lived in England we were unable to discover it however, so we attempted butternut. It worked brilliantly... 


Try to ensure the pumpkin is extremely dry. On the off chance that it is watery, the pampoenkoekies will stick and won't be anything but difficult to make. I know there are numerous individuals all around the globe, including my awesome spouse, that accepts that vegetables should be appetizing and sweet things should be eaten after the primary supper, not with it, but rather trust me when I state, it is magnificent. 


In the event that you are content with eating pumpkin for dessert, at that point why not? Simply serve the pampoenkoekies with either cinnamon sugar or the sauce that follows toward the finish of the formula. Individuals will be intrigued... 


Fixings: 


2 cups of pumpkin (1 medium size butternut squash) 


4 tablespoons of flour (blend white or earthy colored rice, custard and chick pea flour in equivalent amounts) 


2 teaspoons of Gluten Free heating powder 


Salt 


1 egg 


Oil 


# If you are not a celiac, you can simply utilize standard wheat flour and heating powder rather than the blend 


Technique: 


1. Heat up the pumpkin in a touch of water until delicate (somewhere in the range of 10 and 15 minutes). Ensure the pumpkin is extremely dry prior to utilizing. Pound the pumpkin. 


2. Add the flour, heating powder, salt and egg. Blend well. 


3. Warm up a touch of oil in a griddle. Spot spoons brimming with pumpkin in the skillet and fry on the two sides until light earthy colored. 


4. Sprinkle cinnamon sugar on top or make a sweet syrup to pour over. 


Sweet syrup: 


1 tablespoon of spread/margarine 


3/4 cup of water 


3/4 cup of milk 


1/2 cups of sugar 


1 tablespoon of corn flour 


1. Bring the margarine, water and sugar to the bubble. 


2. Blend the corn flour with a smidgen of water and add. Allow it to bubble for around 2 minutes. 


3. Pour warm syrup over the pampoenkoekies rather than the cinnamon sugar.

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