Description
These Chinese pumpkin cakes are a delightful vegan treat with a chewy texture and subtle sweetness, perfect for snacking.
Ingredients
Scale
- 400 g Pumpkin Puree
- 300 g Mochiko
- 50 g Unrefined Cane Sugar or Coconut Sugar
- 240 g Sweetened Red Bean Paste
- 1.5 cup Toasted Sesame Seeds
- Oil
Instructions
- Steam or microwave the pumpkin until tender. If steaming, cut into slices and steam for about 10 minutes. Alternatively, microwave covered for 7-8 minutes.
- Mash the cooked pumpkin until smooth and mix in the unrefined cane sugar, adjusting sweetness to your preference.
- Gradually add the mochiko to the pumpkin puree, kneading until you have a soft, putty-like dough.
- Divide the dough into 40g portions, rolling each into 1-inch balls and flattening them slightly. Optionally, encase a spoonful of red bean paste in the center.
- Coat each flattened cake on both sides with sesame seeds for even coverage.
- Heat oil to 320°F (160°C) and deep-fry the cakes until golden brown, about 3 minutes, flipping halfway through. Alternatively, pan-fry using minimal oil until golden, flipping as necessary.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake
- Calories: 200
- Sugar: 5 g
- Sodium: 0 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg