Description
These Deliciously Easy Chinese Pumpkin Cakes are a vegan delight, featuring a chewy texture from mochiko flour combined with sweet pumpkin puree and red bean paste filling. Coated with toasted sesame seeds and fried to a golden perfection, these cakes are perfect for a snack or dessert with a satisfying crunch and rich, natural sweetness.
Ingredients
Scale
For the Pumpkin Dough
- 400 g Pumpkin Puree (fresh or steamed until tender)
- 50 g Unrefined Cane Sugar or Coconut Sugar (adjust to taste)
- 300 g Mochiko (glutinous rice flour)
For the Filling
- 240 g Sweetened Red Bean Paste
For Coating and Frying
- 1.5 cup Toasted Sesame Seeds
- Neutral Oil (vegetable or grapeseed) for frying
Instructions
- Prepare the Pumpkin: Steam or microwave the pumpkin until tender. If steaming, cut the pumpkin into slices and steam for about 10 minutes until soft. Alternatively, microwave the covered pumpkin for 7-8 minutes.
- Make the Pumpkin Puree: Mash the cooked pumpkin until smooth. Mix in the unrefined cane sugar, adjusting the sweetness according to your preference.
- Create the Dough: Gradually add the mochiko flour to the pumpkin puree, kneading gently until you achieve a soft, putty-like dough that holds together well.
- Form the Cakes: Divide the dough into 40-gram portions. Roll each portion into 1-inch balls, then flatten them slightly. Optionally, place a spoonful of sweetened red bean paste in the center of each piece, folding the dough around it to seal.
- Coat with Sesame Seeds: Press each flattened cake on both sides into the toasted sesame seeds, ensuring an even coating for a nutty crunch.
- Fry the Cakes: Heat neutral oil to 320°F (160°C). Deep-fry the cakes for about 3 minutes, flipping halfway through until both sides are golden brown and crisp. Alternatively, pan-fry using minimal oil, flipping as needed to cook evenly and achieve a golden crust.
Notes
- You can substitute the unrefined cane sugar with coconut sugar or your preferred sweetener for a different flavor profile.
- Adjust the amount of mochiko flour if the dough feels too sticky or too dry to get the perfect consistency.
- If you prefer a lighter version, pan-frying with minimal oil reduces fat content compared to deep-frying.
- Make sure the oil temperature is correct to avoid greasy cakes; too low, and they will absorb more oil.
- These cakes are best enjoyed fresh and warm for the best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Chinese
