Photograph of the finished Komaj Persian

Middle East · Bánh mì ngọt bí đỏ Komaj

Komaj Persian

1 hr Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 2.2 lb
  • Photograph of Pumpkin Pumpkin 1.6 lb
  • Photograph of Dry yeast Dry yeast 0.8 oz
  • Photograph of Cinnamon powder Cinnamon powder 1.1 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Sugar Sugar 9.9 oz
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Black sesame Black sesame 2.8 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz

Method

  1. 1 Steam the pumpkin for 20 minutes, then mash it and let it cool completely.
  2. 2 Knead the dough with the mashed pumpkin, yeast, sugar, butter, cinnamon, and cardamom for 12 minutes.
  3. 3 The pumpkin in the batter gives the cake its orange-yellow color and moisture; without it, the cake will be dry and tough.
  4. 4 Let the dough rise for 2 hours, then roll it into balls, flatten them, and let it rise for another hour.
  5. 5 Brush the surface with water, sprinkle with black sesame seeds, and press a pattern onto the cake.
  6. 6 Bake at 190 degrees for 20 minutes and let cool on a wire rack to prevent condensation at the bottom of the cake.

With an appliance

  • Air fryer 52 min

    Replace step 6: spray oil on the pumpkin pie surface, use a steamer at 205 degrees for 13 minutes and flip gently at minute 7; the bottom will dry faster, arrange sparsely and divide into batches.

Start cooking