Usually churros are coated with sugar and cinnamon, but this time I prepared gula melake dipping sauce since I found pumpkin and gula melaka are good combo after I made pumpkin ondeh-ondeh.
making pumpkin churros
Pumpkin Churros with Gula Melaka (Palm sugar) caramel dipping sauce 南瓜西式油条
To make pumpkin churros65g milk65g water65g butter (salted)50g mashed pumpkin80g plain flour100g egg
1. Boil together milk, water, butter and mashed pumpkin in a saucepan over medium high flame.2. Once boiled, remove from heat, using a wooden spoon, quickly stir in flour until combined and mixture comes together into a ball. Return to low heat and cook, stirring constantly until the mixture leaves the sides of the saucepan and film forms on the bottom of the pan.3. Transfer the dough to a clean mixing bowl and stir the dough till reach room temperature (no steam).4. Gradually add in egg mixture and stir to incorporate (you may use wooden spatula to stir or use a mixer with paddle attachement to beat). Mix thoroughly until desired texture.5. Heat up cooking oil over medium low, fill batter in a piping bag with star nozzle and squeeze out the dough directly into hot oil, deep fry till golden brown.6. You can toss with sugar and cinnamon powder or serve with your choice of sauce.
To prepare gula Melaka caramel dipping sauce
30g gula Melaka / palm sugar, chopped1/2tbsp water1 and 1/2tbsp dairy whipping cream or UHT whipping cream
1. Add sugar and water in a saucepot over heat over medium heat, do not stir sugar. When it turn into syrup and slightly thick, remove from heat.2. Stir in whipping cream, return to low heat, stir till thick paste, set aside to cool down and it will further thicken up.
Recipe by Sonia aka Nasi Lemak Lover
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)