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–+ servings
Chinese Pumpkin Cake

Crispy Chinese Pumpkin Cake Recipe for Cozy Nights In

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Delight in this gluten-free Chinese Pumpkin Cake, bridging sweet and savory flavors, perfect for cozy nights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: Chinese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 medium Pumpkin Choose bright orange for best flavor.
  • 2 cups Glutinous Rice Flour Adjust based on pumpkin moisture.
  • 1/2 cup Granulated Sugar Adjust to taste.
For the Filling
  • 1/2 cup Red Bean Paste Consider substitutes like mung bean paste.
For Coating and Frying
  • 1 cup Bread Crumbs Sesame seeds can be a substitute.
  • 2 cups Oil Necessary for frying.

Equipment

  • Steamer
  • Mixing Bowl
  • Deep frying pan

Method
 

Step-by-Step Instructions for Chinese Pumpkin Cake
  1. Begin by peeling and cutting the pumpkin into small cubes. Steam over boiling water for 25-30 minutes.
  2. Mash the steamed pumpkin in a mixing bowl. Stir in sugar to taste and let cool completely.
  3. Add glutinous rice flour to the cooled pumpkin puree and mix until the dough comes together.
  4. Divide the dough into 12 portions, flatten each, add red bean paste, and shape into flat cakes.
  5. Coat each cake in bread crumbs and fry in oil at 350°F for about 3-4 minutes until golden brown.
  6. Remove from oil, drain on paper towels, and serve warm.

Nutrition

Serving: 1cakeCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 2gSodium: 5mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 2800IUVitamin C: 10mgCalcium: 10mgIron: 0.5mg

Notes

Enjoy fresh, but can be stored at room temperature for up to 2 hours. Refrigerate leftovers for 3-4 days and freeze raw cakes for up to 3 months.

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