Golden Pumpkin Cakes with Purple Sweet Potato
Tender, subtly sweet cakes with a beautiful contrast between golden pumpkin and rich purple sweet potato. These pan-fried treats have a soft, chewy center and a slightly crisp edge—perfect for afternoon tea or as a festive dessert.
Story
These colorful cakes are a beloved street food in Taiwan and coastal China. The combination of sweet pumpkin and earthy purple sweet potato creates a stunning visual effect when sliced. For best results, choose pumpkin with deep orange flesh—it'll give you the most vibrant color and natural sweetness.
Ingredients
pumpkin, peeled and cubed
300g
purple sweet potato, peeled and cubed
150g
glutinous rice flour
200g
sugar
40g
vegetable oil
3 tablespoons
sesame seeds
for topping
Instructions
1
Steam the vegetables
Place the pumpkin and purple sweet potato cubes in a steamer basket. Steam over boiling water for about 15 minutes until a fork slides through easily. Let them cool until comfortable to touch.
2
Make the dough
Mash the steamed pumpkin and purple sweet potato separately with a fork or potato masher. Add sugar to the pumpkin mash and stir until dissolved. Combine both mashes, then gradually fold in the glutinous rice flour until a smooth, pliable dough forms.
3
Shape the cakes
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten gently into a disc about 1 cm thick. Press a few sesame seeds on top for garnish.
4
Cook until golden
Heat 2 tablespoons of oil in a non-stick pan over medium-low heat. Arrange the cakes in a single layer and cook for 3-4 minutes per side until they turn a lovely golden brown and develop a slight crisp on the edges. Add more oil if the pan looks dry.
