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–+ servings
Chinese Pumpkin Cake

Irresistible Chinese Pumpkin Cake: Your New Favorite Snack

Discover the delightful flavors of Chinese Pumpkin Cake, a gluten-free treat perfect for autumn snacking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pancakes
Course: DESSERTS
Cuisine: Chinese
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups Pumpkin Use fresh sugar pie or baking pumpkins.
  • 1 cup Glutinous Rice Flour Mochiko flour is a great substitution.
  • 1/2 cup White Sugar Can swap for brown sugar if desired.
For Frying
  • 1 cup Oil Use high smoke point oils like vegetable oil.
For Garnishing
  • 2 tablespoons Sesame Seeds Optional, for flavor and crunch.

Equipment

  • Steamer
  • mixing bowl
  • frying pan

Method
 

Preparation
  1. Cut the pumpkin into 1-inch cubes and steam them until tender, about 10 minutes.
  2. Mash the steamed pumpkin with sugar until smooth; add water if too thick.
  3. Gradually fold in the glutinous rice flour to create a smooth, non-sticky dough.
  4. Divide the dough into 12 balls and flatten each one; fill with sweet red bean paste or nuts if desired.
  5. Coat pancakes with sesame seeds or panko breadcrumbs for extra crunch.
  6. Heat oil in a pan; fry each pancake for 3-5 minutes on each side until golden brown.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 100mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 1500IUVitamin C: 10mgCalcium: 15mgIron: 1mg

Notes

Enjoy fresh for the best taste. Store leftovers in an airtight container, reheating before serving.

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