Calabasa glutinous rice pancake

It's my first time trying to make fried pancakes with glutinous rice flour. This is really exciting.

Recipe: Calabasa glutinous rice pancakes (make 6)

Ingredients:

- 1 cup cooked calabasa mashed

- 4 oz glutinous rice flour (about 1/2 to 1 cup)

- 3/4 tp kosher salt

- 2-3 TB brown sugar

- 2 TB vegetable oil

Procedure:

1. Heat calabasa. Then stir in brown sugar and salt. Mix until fully dissolved.

2. Allow calabasa to cool. Then stir in the glutinous flour until the mixture thickens to almost dough-like.

3. When the mixture can be handled by hand (it may still be sticky, but already can roll in the hand), then roll into balls of ping pong size.

4. Dust surface of each dough ball with flour. Then roll and flatten between palms.

5. Heat 2 TB vegetable oil in a heavy skillet on warm setting.

6. When pan is slightly hot, lay flattened dough onto greased pan and allow to cook. There should not be much sizzling as the pan is not hot enough for that. Dough should be able to detach easily enough from pan in about 15 seconds.

7. Let dough be cooked on med-low heat for a few minutes on each side. When a side is deeply golden orange, flip.

8. Pancakes are cooked when the top become slightly puffy.

9. Serve hot.

Results:
11:00am, 4 oz of glutinous rice flour:

11:00am, mashed calabasa heated up with sugar and salt:

11:00am, mashed calabasa cooling down:

11:03am, adding glutinous flour:

11:10am, batter after adding all the glutinous flour:

11:11am, experiment with the first scoop of batter; notice that batter cannot be shaped in hand, but scooped with spoon only:

11:17am, overheated and burnt batter, with too much oil at too high a temperature (medium setting); pan needed cleaning up:

11:30am, about a quarter cup or so of all-purpose flour added to strengthen batter:

11:35am, thick batter partitioned into 5 balls, still somewhat sticky, but the balls can be formed with hands dusted with flour:

11:37am, balls dusted with flour and then pressed flat between palms:

11:39am, first batch of flattened batter to fry with a little oil at med-low:

11:40am, edge of the batter bubbling gently after the first minute; pancakes become detached from pan bottom shortly after placed into pan:

11:43am, first batch of pancakes flipped after the first 4 minutes, one new piece of batter just added:

11:46am, all 5 pieces in pan, all non-sticky to pan:

11:46am, heat setting from start:

11:48am, pancakes becoming puffy when almost done:

11:51am, first piece of pancake done:

11:53am, interior of the first piece of pancake, gummy and translucent in color:

11:54am, a bite, noticeable calabasa texture:

Observations:

1. The moisture level of the dough needs to be low enough that the dough forms a pliable soft ball that can be flattened.

2. It's not necessary to have the dough dry like sandwich dough. Dust dough surface with flour just before frying is helpful for keeping pancake from sticking to the pan.

3. Not a lot of oil is needed. However, the surface of the dough must be relatively dry when it is added to the pan.

4. Fry dough at a low temperature. Use med-low setting on stove top. This allows pancakes to be cooked without being burnt.

5. Pancakes become puffy when almost done.

6. Pancakes will be golden brown, with a chewy interior when done.