Chinese Pumpkin Cake Recipe

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.

Course Dessert

Cuisine Chinese

Prep Time 40

Cook Time 10

Servings

Calories 500kcal

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.

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