Potato and pumpkin cake with rice flour, glutinous rice flour and tapioca flour, filled with cumin lamb (low FODMAP, gluten free)
I made some gluten free dough with potato and pumpkin for gnocchi and decided not to stop there – lets use some of the dough to make Asian style ‘bing’ (餅). ‘bing’ is a round flat bread often with a meat filling.
This bing is crunchy outside and soft inside credits to the glutinous rice flour.
Recipe is as follows:
(Serves 2 as a low FODMAP recipe)
Ingredients
Filling
- 100g lamb mince
- 50g capsicum, cleaned, diced
- 1 tsp cumin
- 1 tsp soy sauce (use gluten free soy sauce for a gluten free option)
- 1 tsp sesame oil
- 1 tsp sugar
- 1 tsp corn flour
- cooking oil
- salt to taste
Dough
- 1 potato (approx 250g), steamed and mashed
- 50g jap pumpkin, steamed and mashed
- 1/4 cup rice flour (more for dusting work surface)
- 1/4 cup tapioca
- 1/4 cup glutinous rice flour
- 1/4 cup potato starch
- some water (approx 1/4 cup, more or less depending on the texture of steamed potato and pumpkins)
Cake
- cooking oil
Method
Filling
Heat up some cooking oil in a frying pan; add all ingredients except for the corn flour, pan fry until cooked; add corn flour (use a sift) and then stir in, the sauce should thicken and mostly disappeared.
Dough
- To make the dough, mix all ingredients in a mixing bowl and knead into a ball, add water as required
- Transfer the ball into a surface dusted with rice flour, continue to knead until the dough is smooth; roll into 2 long thin sausages
Cake
- Take a portion of dough (approx 40g), use both hands to roll it into a ball shape; then use hands to flatten it into a disc; squeeze the dough with fingers until the disc is 0.3cm thickness; place some filling in the middle of the disc, close the edges; then roll the dough into a ball again; On a dusted surface, flatten it again to approx 1cm thickness & a disc shape; repeat.
- Heat up some cooking oil in a frying pan; pan fry the cakes over medium heat until cooked through and golden brown; approximately 20 minutes.
