These cakes are pan-fried until golden and slightly crispy on the outside while staying soft and fragrant on the inside. They’re incredibly easy to make—no fancy tools or baking required! Perfect for all ages, from kids to seniors, this is a must-try if you love glutinous rice desserts.
Pumpkin Red Bean Cakes
If you’re looking for a dessert that’s easy to make and universally loved, this pumpkin red bean cake is the answer.
It’s soft, chewy, and perfectly sweet, making it a hit with both kids and adults alike. Once you take a bite, you won’t be able to stop—it’s that delicious!
Why Glutinous Rice Flour is My Go-To Ingredient
If you’ve followed my recipes, you’ll know that I’m a big fan of glutinous rice flour. It’s the secret behind many of my favorite treats, such as:
- Black Glutinous Rice Cake
- Black Sesame Rice Cakes
- Red Bean Sticky Rice Cake
- Pan-fried Red Bean Mochi
- Tang Yuan (Glutinous Rice Balls)
It’s also the main ingredient for making mochi, which comes in countless variations like Taro Mochi, Dragon Fruit Mochi, Purple Sweet Potato Mochi, and Matcha Red Bean Mochi.
Don’t let the name “glutinous” fool you—it’s completely gluten-free! This flour creates a soft, chewy texture that’s simply irresistible.
A No-Scale Recipe: Flexible and Foolproof
This is one of those forgiving recipes where you don’t need to weigh every ingredient precisely. Different brands of glutinous rice flour have different absorbency levels, and the water content in pumpkin can vary depending on its variety and ripeness.
That’s why I always recommend adjusting the flour amount gradually instead of adding it all at once.
How to Adjust the Dough:
- Start by adding about 150g of glutinous rice flour to the warm, mashed pumpkin and mix with chopsticks.
- Gradually add more flour, a little at a time, while kneading until the dough is soft and smooth.
- The dough should be slightly tacky but not sticky—it should hold its shape without crumbling.
Fillings: Endless Possibilities
In traditional Chinese desserts, red bean paste is one of the most popular fillings. If you love red bean paste, you might have seen it in many of my recipes, such as:
- Lüdagun Recipe
- Red Bean Paste Buns
- Red Bean Paste Tang Yuan
- Fried Red Bean Bun
- Pan-fried Red Bean Mochi
- Red Bean Bread Recipe
For this recipe, I use homemade red bean paste, which is fresher and allows you to control the sweetness. If you have the time, I highly recommend making it yourself—follow my homemade red bean paste recipe for the best results.
However, store-bought red bean paste works just fine if you’re short on time.
If you’re feeling adventurous, there are so many other delicious fillings to explore:
If you’re looking for a quick and easy filling, try this simple mix:
- 50g brown sugar
- 20g crushed roasted peanuts
- 10g flour
Mix these together, and you’ll have a flavorful, crunchy, and sweet filling without any extra prep!
Looking for more ideas? Check out my Chinese Pumpkin Cake Recipe, where I share another quick and tasty filling option.
Why You‘ll Love This Recipe
- Uses simple ingredients and requires no baking
- Naturally sweetened with pumpkin, reducing the need for extra sugar
- Soft and chewy texture with a deliciously smooth red bean filling
- Can be made in advance and reheated easily
Ingredients
For the dough:
- 300g pumpkin
- 200–250g glutinous rice flour (adjust based on pumpkin’s moisture content)
For the filling:
- 100g red bean paste
Other:
- Cooking oil, as needed
Instructions
1. Prepare the Pumpkin
- Choose a ripe pumpkin, wash it thoroughly, then peel and remove the seeds. Slice into thin pieces (0.5–1 cm thick).
- Steam the pumpkin over high heat for 15–20 minutes until fully softened. Test doneness by inserting chopsticks—if they go through easily, it’s ready.
- Drain any excess liquid from the steamed pumpkin to prevent the dough from becoming too wet.
2. Make the Dough
- While the pumpkin is still warm, gradually mix in glutinous rice flour. Start with 150g and stir with chopsticks until a crumbly texture forms.
- Knead the dough until a soft, non-sticky dough forms. If the dough is too dry, add a little warm water; if too wet, add more glutinous rice flour.
- Cover the dough with plastic wrap and let it rest for 15–20 minutes to improve elasticity.
3. Shape the Cakes
- Divide the dough into equal portions, about 30–40g each.
- Roll each portion into a ball, then press the center with your thumb while rotating to form a small bowl shape—thicker in the middle and thinner at the edges.
- Add 15–20g of red bean paste in the center, then seal the dough around the filling. Roll into a ball and gently flatten into a pancake about 1–1.5 cm thick.
4. Cook the Cakes
- Heat a non-stick pan over low heat and brush it with a thin layer of oil.
- Place the cakes in the pan and brush a little oil on top for extra crispiness.
- Cook over low heat, flipping every 1–2 minutes to ensure even cooking.
- When both sides turn golden brown and feel springy to the touch, they’re done. Remove from the pan and serve warm.
Frequently Asked Questions
Can I store these cakes?
Yes! Store them in an airtight container at room temperature for a day or refrigerate for up to 3 days. Reheat in a pan over low heat before serving.
Why is my dough too sticky or too dry?
The moisture content in pumpkin varies, so adjust the glutinous rice flour accordingly. Add more flour if the dough is too wet or a little warm water if it’s too dry.
Homemade Pumpkin Red Bean Cakes – A Soft & Sweet Delight
Ingredients
For the dough:
- 300 g pumpkin
- 200 g glutinous rice flour adjust based on pumpkin's moisture content
For the filling:
- 100 g red bean paste
Other:
- Cooking oil as needed
Instructions
Prepare the Pumpkin
- Choose a ripe pumpkin, wash it thoroughly, then peel and remove the seeds. Slice into thin pieces (0.5–1 cm thick).
- Steam the pumpkin over high heat for 15–20 minutes until fully softened. Test doneness by inserting chopsticks—if they go through easily, it's ready.
- Drain any excess liquid from the steamed pumpkin to prevent the dough from becoming too wet.
Make the Dough
- While the pumpkin is still warm, gradually mix in glutinous rice flour. Start with 150g and stir with chopsticks until a crumbly texture forms.
- Knead the dough until a soft, non-sticky dough forms. If the dough is too dry, add a little warm water; if too wet, add more glutinous rice flour.
- Cover the dough with plastic wrap and let it rest for 15–20 minutes to improve elasticity.
Shape the Cakes
- Divide the dough into equal portions, about 30–40g each.
- Roll each portion into a ball, then press the center with your thumb while rotating to form a small bowl shape—thicker in the middle and thinner at the edges.
- Add 15–20g of red bean paste in the center, then seal the dough around the filling. Roll into a ball and gently flatten into a pancake about 1–1.5 cm thick.
Cook the Cakes
- Heat a non-stick pan over low heat and brush it with a thin layer of oil.
- Place the cakes in the pan and brush a little oil on top for extra crispiness.
- Cook over low heat, flipping every 1–2 minutes to ensure even cooking.
- When both sides turn golden brown and feel springy to the touch, they're done. Remove from the pan and serve warm.
Nutrition
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