Pickled Smashed Cucumber
A favourite side dish to serve with our dumplings is this refreshing cucumber pickle salad. This is so easy to make and the tangy flavour just makes it so moreish!
2 large cucumbers
1 teaspoon salt, plus extra for cucumbers
1 teaspoon raw sugar (or coconut sugar), plus extra for cucumbers
1 teaspoon GF soy sauce
1.5 tablespoons rice vinegar
2 teaspoons sesame oil
1 large garlic clove, minced
1 Chilli, finely sliced
Handful coriander, chopped
2 teaspoons toasted sesame seeds
Chili, finely sliced
Cut out parchment paper to the size of your cake mould (or the size you want to make your rice cakes)
Steam the pumpkin and mash or puree until smooth.
Mix the glutinous rice flour with salt, and sugar. Make a well in a centre and pour in the pumpkin puree and oil. Poor in hot water gradually, mix with a spatula and when cool enough start kneading with your hands. The dough will start out crumbly and become a pliable dough once you knead it (the flour will gradually soak up the water). Cover and rest the dough for 10 minutes.
Wash cucumbers and pat dry. Cut crosswise into pieces about 4cm long. Cut each piece in half lengthwise.
On a chopping board, place a pieces of cucumber (cut side down) and use the flat surface of the blade a large knife to smash cucumber so that the seeds become separated.
Coat cucumber pieces with a pinch of salt and a pinch of sugar. Place on a strainer to drain liquid for 20 mins, then refrigerate.
Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Add garlic and the red pepper flakes to taste, and toss. Garnish with coriander and sesame seeds.