Description
Deliciously Easy Chinese Pumpkin Cakes are a vegan delight featuring a soft, chewy texture from mochiko flour and a naturally sweet pumpkin flavor. These cakes are filled with sweet red bean paste, coated in crunchy toasted sesame seeds, and fried to golden perfection, making for a perfect snack or dessert with an authentic Asian twist.
Ingredients
Scale
For the Pumpkin Dough
- 400 g Pumpkin Puree (fresh pumpkin steamed or microwaved until tender)
- 300 g Mochiko (glutinous rice flour)
- 50 g Unrefined Cane Sugar or Coconut Sugar (adjust to taste)
For the Filling
- 240 g Sweetened Red Bean Paste
For Coating and Cooking
- 1.5 cup Toasted Sesame Seeds
- Oil for frying (neutral oil such as vegetable or grapeseed oil)
Instructions
- Prepare Pumpkin: Steam the pumpkin slices for about 10 minutes until tender or microwave covered for 7-8 minutes. This softens the pumpkin for easy mashing.
- Mash and Sweeten: Mash the steamed or microwaved pumpkin until smooth, then mix in unrefined cane sugar or coconut sugar, adjusting sweetness to your liking.
- Make Dough: Gradually add mochiko flour to the pumpkin puree and knead until the mixture forms a soft, putty-like dough that is pliable but not sticky.
- Shape Cakes: Divide dough into 40g portions. Roll each into a ball about 1 inch in diameter, then flatten slightly. Optionally place a spoonful of sweetened red bean paste in the center and seal by reshaping into a ball and flattening gently.
- Coat with Sesame: Press each flattened cake onto toasted sesame seeds, coating both sides evenly for a crunchy exterior.
- Fry Cakes: Heat oil to 320°F (160°C). Deep fry the cakes for about 3 minutes, flipping halfway, until golden brown. Alternatively, pan-fry using minimal oil and cook until both sides turn golden, adjusting heat as necessary.
- Serve: Remove cakes from oil and drain on paper towels. Serve warm as a delightful snack or dessert.
Notes
- Fresh pumpkin puree can be steamed or microwaved, both methods work well for softening.
- Adjust sugar quantity based on personal sweetness preference and type of sugar used.
- Toasted sesame seeds add a nutty crunch but can be substituted with white sesame if preferred.
- Use neutral oils like vegetable or grapeseed for frying to avoid overpowering flavors.
- Pan-frying uses less oil but requires careful heat management to avoid burning.
- These cakes are best served fresh and warm for optimal texture and flavor.
