Crispy Chinese Pumpkin Cake: A Sweet, Chewy Delight

No ratings yet

This Chinese Pumpkin Cake combines sweet pumpkin with red bean paste for a delicious dessert.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Cooling Time 30

Total Time 1 15

Servings: 12 cakes

Course: Dessert

Cuisine: Chinese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake Base

1 Pumpkin Use vibrant orange pumpkins for the best taste.
1 cup Glutinous rice flour Adjust based on the moisture of the pumpkin.
1/2 cup Granulated sugar Feel free to substitute with a sugar alternative.

For the Filling

1 cup Red bean paste Can be substituted with mung bean paste or mixed nuts.

For Coating and Frying

1 cup Bread crumbs Can use sesame seeds for a nuttier flavor.
Oil as needed Oil for frying Use a neutral oil with a high smoke point.

Equipment

steamer basket
Mixing Bowl
Non-stick pan
Deep frying pan

Method

Step-by-Step Instructions

Prepare Pumpkin: Peel the pumpkin and cut it into small cubes. Steam for 25-30 minutes until soft.
Make Pumpkin Puree: Smash cooked pumpkin with a fork and mix in granulated sugar. Allow to cool.
Prepare Dough: Add glutinous rice flour to pumpkin puree and knead into a smooth dough. Divide into 12 balls.
Form Cakes: Flatten a dough ball, place red bean paste in the center and seal it, shaping it into a flat cake.
Cooking Method – Deep-Fry: Heat oil, coat each cake with breadcrumbs, and fry until golden brown, about 3-4 minutes per side.
Cooking Method – Pan-Fry: Brush oil on a non-stick pan and fry cakes until golden brown for 5-7 minutes each side.

Nutrition

Serving: 1cakeCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 1000IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

Choose ripe pumpkins for maximum sweetness and maintain steady oil temperature when frying to avoid burning.

Tried this recipe?

Let us know how it was!