Description
Deliciously Chewy Chinese Pumpkin Cake You Can’t Resist
Ingredients
Scale
- 2 cups Pumpkin (cut into 1-inch cubes)
- 1 cup Glutinous Rice Flour (consider using Mochiko flour)
- 1 cup White Sugar (brown sugar can be used)
- Oil to taste Vegetable Oil (high smoke point oil recommended)
- 1 tablespoon Sesame Seeds (optional for sprinkling)
Instructions
- Cut the pumpkin into 1-inch cubes and steam until tender, about 10 minutes.
- Mash the hot steamed pumpkin with sugar until smooth and creamy.
- Gradually blend in the glutinous rice flour until the dough is smooth and no longer sticky.
- Divide the dough into 12 equal portions, rolling each into a ball and then flattening them out.
- Coat the exterior with sesame seeds or panko breadcrumbs if desired.
- Heat oil in a saucepan over medium heat and pan-fry each side for 3-5 minutes until golden brown.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 10 g
- Sodium: 0 mg
- Fat: 5 g
- Saturated Fat: 0 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg