These cakes are crispy on the outside and tender on the inside, making them perfect for any occasion. Traditionally deep-fried, this version uses a pan-frying method, making it more suitable for home cooking while still delivering the same delicious flavor. Follow my step-by-step guide to create these delightful treats at home.
More about Chinese Pumpkin Cake
Chinese pumpkin cake or nan gua bing is a traditional Chinese dessert made from steamed pumpkin and glutinous rice flour, resulting in a dough that is either pan-fried or deep-fried.
These cakes are celebrated for their golden, crispy exterior and soft, chewy interior. Often enjoyed during festivals and family gatherings, they are delicious on their own but even better when filled with something sweet.
While the classic filling is red bean paste, I understand that making or buying it can be a hassle.
That’s why I’ve come up with an easy and equally delightful filling using just three ingredients. This quick and simple filling adds a delicious twist to the traditional recipe, making it perfect for anyone looking for a tasty and convenient alternative.
Adjusting Sweetness and Flour Consistency
If you prefer a sweeter pumpkin filling, you can add a bit more sugar. If you’re not a fan of overly sweet flavors, the natural sweetness of the pumpkin should suffice. It’s flexible—add sugar for those with a sweet tooth, or simply stick with the pumpkin for a more subdued taste.
As for glutinous rice flour, its water absorption can vary depending on the brand and moisture content. Unlike bread making, the exact amount of glutinous rice flour isn’t critical. Adjust according to the actual conditions to achieve the right consistency.
Ingredients:
Pumpkin cake dough:
- 500g pumpkin, washed and cut into small pieces
- 10g sugar (optional, adjust to taste)
- 400g glutinous rice flour (adjust as needed)
- Oil for frying
Filling:
- 40g brown sugar
- 20g all-purpose flour
- 25g white sesame seeds
Instructions:
Prepare the Pumpkin:
- Steam the pumpkin for about 20 minutes until cooked through.
- Discard any water from steaming and remove the pumpkin skin.
- Mash the pumpkin and mix in 10g of sugar if you prefer a sweeter taste. If the natural sweetness of the pumpkin is enough for you, you can skip the sugar.
Make the Dough:
- Gradually add the glutinous rice flour to the mashed pumpkin, kneading until you achieve a soft, non-sticky dough. The amount of flour may vary depending on the brand and moisture content of the pumpkin.
Prepare the Filling:
- Mix 40g of brown sugar, 20g of all-purpose flour, and 25g of white sesame seeds together in a bowl.
Form the Pumpkin Cakes:
- Take a 50g portion of the dough and flatten it into a disc.
- Add one tablespoon of the filling mixture in the center.
- Wrap the dough around the filling and pinch the edges to seal it tightly. Press the cake gently with both hands to flatten it slightly.
- Repeat until all the pumpkin cakes are formed.
Pan-Fry the Pumpkin Cakes:
- Lightly spray oil in a frying pan and heat over low heat.
- Place the pumpkin cakes in the pan, ensuring they are not crowded.
- Cover the pan and cook on low heat for about 2-3 minutes on each side, until both sides are golden brown. If needed, spray more oil into the pan during cooking.
- Remove from the pan and serve hot.
Chinese Pumpkin Cake Recipe
Ingredients
Pumpkin cake dough:
- 500 g pumpkin washed and cut into small pieces
- 10 g sugar optional, adjust to taste
- 400 g glutinous rice flour adjust as needed
- Oil for frying
Filling:
- 40 g brown sugar
- 20 g all-purpose flour
- 25 g white sesame seeds
Instructions
Prepare the Pumpkin:
- Steam the pumpkin for about 20 minutes until cooked through.
- Discard any water from steaming and remove the pumpkin skin.
- Mash the pumpkin and mix in 10g of sugar if you prefer a sweeter taste. If the natural sweetness of the pumpkin is enough for you, you can skip the sugar.
Make the Dough:
- Gradually add the glutinous rice flour to the mashed pumpkin, kneading until you achieve a soft, non-sticky dough. The amount of flour may vary depending on the brand and moisture content of the pumpkin.
Prepare the Filling:
- Mix 40g of brown sugar, 20g of all-purpose flour, and 25g of white sesame seeds together in a bowl.
Form the Pumpkin Cakes:
- Take a 50g portion of the dough and flatten it into a disc.
- Add one tablespoon of the filling mixture in the center.
- Wrap the dough around the filling and pinch the edges to seal it tightly. Press the cake gently with both hands to flatten it slightly.
- Repeat until all the pumpkin cakes are formed.
Pan-Fry the Pumpkin Cakes:
- Lightly spray oil in a frying pan and heat over low heat.
- Place the pumpkin cakes in the pan, ensuring they are not crowded.
- Cover the pan and cook on low heat for about 2-3 minutes on each side, until both sides are golden brown. If needed, spray more oil into the pan during cooking.
- Remove from the pan and serve hot.
Leave a Reply