Crispy Pumpkin Cakes
Golden, crispy on the outside and tender on the inside, these sweet pumpkin cakes are a beloved Chinese snack. Made with steamed pumpkin and a blend of rice flours, they're naturally sweet and irresistible.
Story
These pumpkin cakes are a nostalgic street food favorite in China. The key is letting the steamed pumpkin cool completely before mixing the dough - this ensures the right texture. The combination of glutinous and regular rice flour gives that perfect chewy-crispy contrast.
Ingredients
pumpkin (butternut or similar)
300g
glutinous rice flour
150g
rice flour
50g
all-purpose flour
30g
sugar
40g
white sesame seeds
30g
crushed graham crackers or digestive biscuits
80g
vegetable oil for frying
as needed
Instructions
1
Steam the pumpkin
Cut pumpkin into thin slices and steam for about 15 minutes until fork-tender. Let it cool completely - this is crucial! Use a fan to speed up cooling if needed.
2
Prepare the dry mix
In a large bowl, combine the crushed biscuits with sesame seeds. Set aside.
3
Make the dough
Mash the cooled pumpkin until smooth. Add glutinous rice flour, rice flour, all-purpose flour, and sugar. Mix until a soft, workable dough forms that holds together without being sticky.
4
Shape the cakes
Divide dough into portions and roll each into a log shape. Flatten slightly and coat generously with the biscuit-sesame mixture.
5
Fry until golden
Heat plenty of oil in a deep pan over medium heat. Fry the cakes until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels and serve warm.
