Chewy texture.Pumpkin pondequejo


(For 3-4 people)

  • Pumpkin (net)100g
  • Shiratamako120g
  • Grated cheese30g
  • egg1 piece
  • milk2 tablespoons
  • Olive oil1/2 tablespoon


・ For pumpkin, remove seeds and cotton, cut off the skin, and cut into bite-sized pieces.
-Preheat the oven to 180 ° C.

How to make


Put the pumpkin in a bowl, wrap it softly, and heat it in the microwave at 600W for 3-4 minutes. After taking it out, mash it with a masher while it is still hot.

[How to make]Pumpkin pondequejo


Add milk, beaten egg and olive oil and mix, then add shiratamako and grated cheese and mix.

[How to make]Pumpkin pondequejo


When the dough is set, take one and roll it.

[How to make]Pumpkin pondequejo


Place them on a baking sheet lined with parchment paper, put pumpkin seeds in the center, and bake in an oven preheated to 180 ° C for 20 minutes.

[How to make]Pumpkin pondequejo


After taking it out of the oven, remove the rough heat and it’s done.

[How to make]Pumpkin pondequejo

Tips and points

・ If you crush the lumps of Shiratamako in advance, it will become easier to blend with the dough.・ Adjust the heating time of the oven by watching the situation.

Leave a Reply

Your email address will not be published. Required fields are marked *