Pampoenkoekie Recipe

Pumpkin is one of the most mainstream and cherished vegetables in South Africa. There are such huge numbers of assortments, you will never get exhausted with them. You can cook it from numerous points of view. Bubble it shortly of water, pound and serve or meal it in the broiler and present with a filling. 

One of my preferred methods of utilizing pumpkin is through pampoenkoekies. It is a great expansion to any dinner... You can utilize numerous sorts of pumpkin and in South Africa the most widely recognized 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. In the event 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 great spouse, that accepts that vegetables ought to be exquisite and sweet things ought to be eaten after the principle supper, not with it, yet trust me when I state, it is magnificent. 

On the off chance 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... 

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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 preparing powder 

Salt 

1 egg 

Oil 

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

Strategy: 

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 dry before utilizing. Squash the pumpkin. 

2. Include 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 dish 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 include. Let it bubble for around 2 minutes. 

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

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