Irresistible Chinese Pumpkin Cake: Warm, Gluten-Free Comfort

This Irresistible Chinese Pumpkin Cake offers a warm, gluten-free treat with crispy edges and a chewy interior, perfect for autumn.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 12 cakes

Course: Dessert

Cuisine: Chinese

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 medium Pumpkin Fresh sugar pie pumpkin is recommended.
2 cups Glutinous Rice Flour Mochiko flour can be substituted.
1 cup White Sugar Brown sugar can be used for richer flavor.
2 tablespoons Oil High smoke point oils like vegetable oil are recommended.

For the Filling

1 cup Sweet Red Bean Paste Can be swapped with nuts or chocolate chips.

For Garnishing

1 tablespoon Sesame Seeds Optional, can use panko breadcrumbs instead.

Equipment

Steamer
mixing bowl
Skillet

Method

Step-by-Step Instructions

Prepare pumpkin by cutting it into 1-inch cubes and steaming for about 10 minutes until fork-tender.
Mash the steamed pumpkin in a mixing bowl, add white sugar and mix until smooth. Add water if too thick.
Fold in glutinous rice flour until you have a non-sticky dough. Adjust flour as needed.
Divide dough into 12 portions, flatten into discs, and add filling if desired before sealing.
Coat each pancake in sesame seeds or panko breadcrumbs for extra crunch.
Heat vegetable oil in a skillet to 350°F and fry pancakes for 3-5 minutes on each side until golden.
Remove from skillet, drain on paper towels, and serve warm with toppings if desired.

Nutrition

Serving: 1cakeCalories: 220kcalCarbohydrates: 36gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 50mgPotassium: 200mgFiber: 2gSugar: 8gVitamin A: 2985IUVitamin C: 6mgCalcium: 20mgIron: 1mg

Notes

Choose high-quality ingredients for the best flavor and texture in your pumpkin cake.

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