A classic Chinese pumpkin cake, or nan gua bing/南瓜饼 in Mandarin, recipe that's crispy on the outside, and soft and chewy on the inside. This traditional sticky rice dessert is naturally vegan and gluten free, and only needs 3 ingredients. The natural fragrance of the pumpkin pairs well with the red bean for a sweet treat!
To make 12 Chinese pumpkin cakes:
Ingredients
1 small pumpkin (about 200 g)
150 g glutinous rice flour (more or less depending on how watery your pumpkin is)
120 g red bean paste (store bought is fine)
3/4 cups toasted sesame seeds for coating (optional)
Oil for frying
Instructions
1. Pumpkin Puree: Steam the pumpkin - one way to do this is to use a pot with a steamer rack. Boil about 2 inches of water in the pot, then place the pumpkin on the rack and steam for about 10 minutes or until tender. Once cooled, the skin should come off pretty easily as you peel the pumpkin and remove the seeds. Cut the pumpkin into relatively small chunks, drain the excess water, then mash the chunks with a fork or blend in a food processor until a puree is formed. (Optional: if you prefer sweeter desserts, add some sugar, but otherwise the cakes will have some natural sweetness from the pumpkin and red bean already).
2. Prepare Dough: Add glutinous rice flour in increments to your puree and blend well. As you mix in the flour, knead your mixture until it forms a smooth dough that isn't too sticky. If the dough is too stick or wet, add more flour as needed.
3. Form Cakes: Roll out the dough into a long log and divide into about 12 equal portions. Roll each piece into a ball. Take one and flatten it into a disc about 1/2 an inch thick. Use a spoon to scoop some red bean paste into the center of the disc and fold the edges into the center to enclose the filling. Form a ball shape and gently roll the dough to smooth the place where the sides met, then flatten. Roll the cake in a bowl filled with toasted sesame seeds to coat both sides.
Left: Flattened dough disc with red bean paste in the center. Middle: Edges folded over to enclose filling. Right: Flattened dough with red bean filling being coated in sesame seeds.
4. Fry Cakes: To deep-fry, heat oil in a deep pan, around 310 F. Place cakes carefully into the oil and fry to a golden brown on both sides. Wipe off the excess oil with a paper towel. To pan-fry, heat oil in a non-stick pan, then place cakes around the pan. Fry over medium heat until golden brown on both sides (flip them once). Set aside to cool a bit. Enjoy!
Link to my post on the history & culture of Chinese pumpkin cakes.
Link to my post on the chemistry & science behind Chinese pumpkin cakes.
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