JEAN Ah Kun learnt most of her recipes from her mom, Bikmoy Foong, who immigrated to South Africa from China.
And every first Sunday of the month you can catch Jean at the Chinese Association Hall in Cape Road where she joins other members of the Chinese community at the community market day where members of the public are able to eat all sorts of Chinese foods.
“I don’t really work from a recipe,” laughs Jean.
“You somehow know when the recipe, or the mixture is correct and you know from years of experience how it should look and what the quantities are.”
Jean said the Chinese pumpkin balls can best be described as a sweet little snack.
She said many people in the Chinese community had their own variations of the recipe.
2 cups grated dry pumpkin
1/4 cup sugar
3/4 cup cake flour
a pinch of salt
finely grated ginger to taste
Mix the pumpkin, sugar, salt and ginger well.
Add flour to the mixture to bind it.
Using a teaspoon, shape the blended mixture into little balls.
Fry in a deep pan of oil at a moderate heat.
Serve immediately or enjoy cold.
Variation: Instead of ginger add a tablespoon of sesame seeds to the mixture.