Pumpkin Churros with palm sugar caramel dipping sauce 南瓜西式油条

The first time I had Churros (Spanish doughnut) was in Gold Coast Australia, and I also made it at home but it was four years ago. Recently my kids told me that they have so long didn't have churros. So this time I made into pumpkin flavour since I still have a big piece of pumpkin in the fridge.

 

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 churros

65g milk

65g water

65g butter (salted)

50g mashed pumpkin

80g plain flour

100g egg 

Method

 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, chopped

1/2tbsp water

1 and 1/2tbsp dairy whipping cream or UHT whipping cream 

Method

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)