This recipe is a classic Chinese snack made with steamed pumpkin, glutinous rice flour, and sesame seeds. Unlike the traditional deep-fried version, these cakes are baked to golden perfection, offering a healthier twist while maintaining their crispy sesame coating and tender, chewy center.
My Favorite Chinese Pumpkin Cake Recipe
Chinese pumpkin cake is not your typical cake. Instead of regular flour, it uses glutinous rice flour, which gives it a soft and chewy texture. Unlike most cakes, such as Mini Cupcakes, this recipe doesn’t require eggs, making it much simpler and quicker to prepare.
Tips for the Best Pumpkin Cake:
- After steaming the pumpkin, make sure to discard any water released during the steaming process. This step is crucial because excess water can make the dough too sticky and difficult to handle.
- When preparing the dough, keep in mind that the water absorption of glutinous rice flour and pumpkin can vary. While my measurements serve as a good reference, it’s always best to adjust based on the actual texture of your dough. Gradually add the glutinous rice flour in batches. If the dough feels too dry, add a small amount of water. On the other hand, if it’s too wet, add a bit more glutinous rice flour until you achieve a smooth, non-sticky dough.
What Makes This Recipe Special?
One of the best things about Chinese pumpkin cake is its versatility. While I chose to keep these cakes simple and plain, you can easily customize them by adding a filling of your choice.
Red bean paste is a classic option, but feel free to get creative with other fillings like lotus seed paste, black sesame paste, or even sweetened coconut.
You can also adjust the sweetness according to your preference. I personally prefer the natural sweetness of the pumpkin to shine through, so I don’t add too much sugar. However, if you have a sweeter tooth, feel free to increase the sugar slightly to suit your taste.
This recipe is not only a delicious treat but also an easy and fun project to make with family or friends. With a few simple ingredients and some time, you’ll create a beautiful snack that’s perfect for any occasion.
Why You‘ll Love This Recipe
- Simple Ingredients: Just a handful of pantry staples create something magical.
- Healthier Option: Baked instead of fried, but still golden and crispy.
- Customizable: Adjust the size or sweetness to your liking.
Ingredients
- 350g pumpkin
- 30g granulated sugar
- 280g glutinous rice flour
- 100g white sesame seeds
- cooking oil, appropriate amount
Instructions
- Prepare the Pumpkin
Peel the pumpkin and remove the seeds. Cut it into evenly sized pieces and steam over high heat for 15–20 minutes. To check doneness, pierce the pumpkin with a chopstick; it should go through easily.
- Make Pumpkin Puree
Transfer the steamed pumpkin to a large bowl. Add 30g granulated sugar and mash with a spatula or spoon until smooth. Mix thoroughly to create a fine puree, then let it cool completely.
- Knead the Dough
Gradually add 280g glutinous rice flour to the cooled pumpkin puree, mixing as you go. Once it starts forming a loose dough, knead it by hand until smooth and non-sticky.
- Shape and Coat with Sesame Seeds
Divide the dough into portions of about 70g each. Roll each portion into a ball, then coat thoroughly in sesame seeds by rolling it in a bowl of seeds. Press the sesame firmly onto the surface, then flatten each ball into a disc.
- Prepare for Baking
Place the sesame-coated discs on a baking tray, leaving space between each. Brush a thin layer of cooking oil over the surface. This ensures a golden, crispy crust.
- Bake
Preheat the oven to 170°C (340°F). Bake the cakes for 20–25 minutes, checking occasionally. When the surface is golden and slightly puffed, they’re done. Be careful not to overbake. Adjust temperature and time based on your oven.
Frequently Asked Questions
Can I fry these instead of baking?
Yes! You can pan-fry the pumpkin cakes in a shallow layer of oil over medium heat. Cook until both sides are golden and crispy.
Can I store leftovers?
Absolutely! Store the baked cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or pan for a crisp texture.
Can I use other types of squash?
While pumpkin works best, you can substitute with butternut squash or kabocha for a similar flavor and texture.
What if I don‘t have sesame seeds?
You can skip the sesame seeds or use finely chopped nuts or coconut flakes for coating instead.
Healthy Pumpkin Glutinous Rice Cakes
Ingredients
- 350 g pumpkin
- 30 g granulated sugar
- 280 g glutinous rice flour
- 100 g white sesame seeds
- cooking oil appropriate amount
Instructions
Prepare the Pumpkin
- Peel the pumpkin and remove the seeds. Cut it into evenly sized pieces and steam over high heat for 15–20 minutes. To check doneness, pierce the pumpkin with a chopstick; it should go through easily.
Make Pumpkin Puree
- Transfer the steamed pumpkin to a large bowl. Add 30g granulated sugar and mash with a spatula or spoon until smooth. Mix thoroughly to create a fine puree, then let it cool completely.
Knead the Dough
- Gradually add 280g glutinous rice flour to the cooled pumpkin puree, mixing as you go. Once it starts forming a loose dough, knead it by hand until smooth and non-sticky.
Shape and Coat with Sesame Seeds
- Divide the dough into portions of about 70g each. Roll each portion into a ball, then coat thoroughly in sesame seeds by rolling it in a bowl of seeds. Press the sesame firmly onto the surface, then flatten each ball into a disc.
Prepare for Baking
- Place the sesame-coated discs on a baking tray, leaving space between each. Brush a thin layer of cooking oil over the surface. This ensures a golden, crispy crust.
Bake
- Preheat the oven to 170°C (340°F). Bake the cakes for 20–25 minutes, checking occasionally. When the surface is golden and slightly puffed, they're done. Be careful not to overbake. Adjust temperature and time based on your oven.