Description
This Deliciously Chewy Chinese Pumpkin Cake is a traditional treat featuring tender steamed pumpkin combined with glutinous rice flour to create a smooth, chewy dough. Pan-fried to a crisp golden brown exterior and optionally coated with sesame seeds, this dessert offers a delightful balance of sweet, soft, and crunchy textures that you won’t be able to resist.
Ingredients
Scale
Main Ingredients
- 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 for frying)
- 1 tablespoon Sesame Seeds (optional for sprinkling)
Instructions
- Preparation: Cut the pumpkin into 1-inch cubes, ensuring uniform size for even cooking.
- Steam Pumpkin: Steam the pumpkin cubes until tender, about 10 minutes. The pumpkin should be soft enough to mash easily.
- Mash Pumpkin and Sugar: While the pumpkin is still hot, mash it thoroughly with the sugar until you achieve a smooth and creamy consistency.
- Incorporate Flour: Gradually add and blend in the glutinous rice flour to the mashed pumpkin mixture, kneading until the dough is smooth and no longer sticky to touch.
- Shape Dough: Divide the dough into 12 equal portions. Roll each portion into a ball and then flatten it gently into a cake shape.
- Coat Cakes: Optionally, coat the outer surface of each pumpkin cake with sesame seeds or panko breadcrumbs to add texture and flavor.
- Pan-Fry: Heat vegetable oil in a saucepan over medium heat. Carefully place each pumpkin cake into the hot oil and pan-fry for 3-5 minutes on each side until they turn a golden brown color and develop a slightly crispy crust.
- Serve: Remove from oil and drain excess oil on paper towels. Serve warm for the best chewy and soft texture.
Notes
- You can substitute white sugar with brown sugar for a richer flavor.
- Make sure the pumpkin is properly steamed and soft before mashing for the best texture.
- Glutinous rice flour is essential for the chewy texture; regular rice flour will not produce the same result.
- Using oil with a high smoke point like vegetable or canola oil is recommended for frying.
- For a variation, sprinkle with toasted sesame seeds or serve with a drizzle of honey or syrup.
