There’s something truly comforting about the aroma of freshly cooked Sticky Rice Pumpkin Cakes wafting through the kitchen. Inspired by the vibrant streets of China, these delightful treats, known as Nan Gua Bing, bring the warmth of home-cooked goodness to your table. With a captivatingly chewy texture and a subtly sweet flavor, each bite transports you to bustling food markets where vendors carefully shape these gems by hand.
What makes this recipe even more enticing? It’s effortlessly simple! Whether you’re a seasoned chef or a home cook looking to impress, these pumpkin cakes can be effortlessly prepared in your own kitchen. You can choose to enjoy them plain, celebrating the natural sweetness of pumpkin, or fill them with red bean paste for an extra touch of indulgence. Best of all, they’re vegan and gluten-free, making them a versatile snack that everyone can enjoy. Dive into this delightful recipe and discover the joy of creating homemade Chinese pumpkin cakes that are sure to please any palate!
Why are Chinese pumpkin cakes a must-try?
Irresistible Flavor: The sweet, earthy taste of pumpkin blends perfectly with the chewy texture of glutinous rice flour, creating a delightful flavor experience.
Easy to Make: This recipe is straightforward, making it perfect for both novice cooks and expert chefs looking for a quick treat.
Vegan and Gluten-Free: Everyone can enjoy these delightful cakes, as they’re suitable for a variety of dietary preferences.
Heartwarming Tradition: Bringing a piece of Chinese street food culture into your home can be a fun and enriching experience.
Customizable Delight: Whether you prefer them plain or stuffed with rich red bean paste, there’s a version for every taste.
Try serving these cakes warm with a cup of tea for a truly authentic experience!
Chinese Pumpkin Cake Ingredients
Get ready to whip up these delightful Chinese pumpkin cakes with this easy-to-follow list!
For the Batter
- Pumpkin Puree – (1 can or half a winter squash, 400g) Provides moisture and flavor; fresh pumpkin is great too!
- Mochiko – (2 cups or 300g) This glutinous rice flour gives the cakes their signature chewy texture; no direct substitutes recommended.
- Unrefined Cane Sugar or Coconut Sugar – (¼ cup or 50g) Sweeten the dough to taste; adjust based on your preference.
For the Filling (Optional)
- Sweetened Red Bean Paste – (⅓ cup or 240g) A delicious filling that adds sweetness; you can also try other sweet pastes or skip it for a straight pumpkin flavor.
For Topping
- Toasted Sesame Seeds – (1½ cup, optional) Adds a delightful crunch and nutty flavor; feel free to omit if desired.
For Cooking
- Oil – (for frying) Use a neutral oil like vegetable or grapeseed; this provides the right flavor for frying.
Get your ingredients ready, and soon you’ll be savoring your homemade Chinese pumpkin cakes!
How to Make Chinese Pumpkin Cakes
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Prepare Pumpkin: Start by steaming or microwaving the pumpkin until it’s tender. For steaming, cut into slices and steam for about 10 minutes. Alternatively, microwave covered for 7-8 minutes.
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Make Puree: Once the pumpkin is cooked, mash it until smooth. Mix in the unrefined cane sugar, adjusting sweetness to your preference.
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Mix Dough: Gradually add the mochiko to the pumpkin puree, kneading it until you have a soft, putty-like dough. This should hold together nicely; you may need to tweak the flour based on moisture.
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Shape Cakes: Divide the dough into 40g portions. Roll each into 1-inch balls, then flatten them slightly. For a special treat, encase a small spoonful of red bean paste in the center.
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Coat with Sesame Seeds: Dip both sides of each flattened cake into sesame seeds, ensuring an even coating.
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Cook:
- Deep-Fry: Heat oil to 320°F (160°C) and fry the cakes until golden brown, about 3 minutes, flipping halfway through.
- Pan-Fry: For a healthier option, use minimal oil over medium heat, cooking until both sides are golden, flipping as necessary.
Optional: Serve warm with a sprinkle of powdered sugar for an extra sweet touch.
Exact quantities are listed in the recipe card below.
Storage Tips for Chinese Pumpkin Cakes
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Room Temperature: Allow your Chinese pumpkin cakes to cool completely before storing. They can stay at room temperature for about 2 hours, but best not to leave them out longer.
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Fridge: Store the cakes in an airtight container in the fridge for up to 5 days. Reheat in a non-stick pan over low heat for a few minutes before serving to maintain their chewy texture.
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Freezer: If you want to keep them longer, freeze the pumpkin cakes in a zip-top bag for up to 3 months. Reheat directly from frozen, either frying or baking until heated through.
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Reheating: For the best results, pan-fry or bake the cakes for a crispy exterior after refrigeration or freezing. Enjoy them fresh for that delightful warm taste!
Expert Tips for Chinese Pumpkin Cakes
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Use Fresh Pumpkin: For the best flavor, opt for fresh pumpkin instead of canned. The taste is unmatched and enhances the overall recipe.
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Check Dough Consistency: The dough should be soft and pliable but not sticky. Adjust the mochiko based on the moisture from your pumpkin to achieve this.
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Preheat Oil Properly: Ensure your oil is hot enough before frying; dip a chopstick in the oil—if bubbles form, it’s ready to fry your Chinese pumpkin cakes to perfection.
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Enjoy Them Fresh: These cakes are best consumed hot and fresh. They can harden as they cool, so serve them immediately for that delightful chewy texture.
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Experiment with Fillings: Don’t hesitate to try different fillings! Use sweet red bean paste or other sweet pastes to customize your Chinese pumpkin cakes to your liking.
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Storage Tips: If you have leftovers, store the cakes in an airtight container in the fridge for up to 5 days. Reheat them on a non-stick pan for best results.
Chinese Pumpkin Cakes Variations
Explore the delightful possibilities to make these Chinese pumpkin cakes even more enticing with a few simple tweaks!
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Red Bean Paste: For a traditional twist, fill the cakes with sweet red bean paste for added sweetness and texture.
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Matcha Magic: Incorporate matcha powder into the dough for a vibrant color and unique earthy flavor, appealing to tea lovers.
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Spiced Delight: Add a dash of cinnamon or nutmeg to the flour mixture for a cozy, spiced rendition that warms the soul.
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Nutty Crunch: Blend in finely chopped nuts like walnuts or almonds to add a delightful crunch and complementary flavor to the tender cakes.
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Savory Surprise: Replace the sweet filling with a savory mixture of sautéed vegetables for a fun, unexpected savory version of this classic treat.
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Coconut Twist: Incorporate shredded coconut into the dough for a tropical flair, elevating flavor and creating a chewy texture.
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Chili Kick: Add a pinch of chili powder to the dough for a spicy twist that contrasts beautifully with the sweetness of the pumpkin.
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Caramel Drizzle: Drizzle warm caramel sauce on top just before serving for a decadent, gooey finish that adds a special touch.
What to Serve with Chinese Pumpkin Cakes?
Pairing these delightful pumpkin cakes with complementary sides and drinks can elevate your culinary experience.
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Chili Oil: A drizzle of chili oil adds a spicy kick that contrasts beautifully with the sweet flavor of the cakes.
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Green Tea: The earthy notes of green tea cleanse the palate, making it a perfect beverage to enjoy alongside these treats. It enhances the overall experience of savoring the cakes.
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Fresh Fruit Salad: A vibrant mix of fruits adds freshness and a burst of flavor that balances the delicious sweetness of the pumpkin cakes. Consider juicy melons and tangy citrus for a refreshing contrast.
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Sesame Spinach Salad: The nutty flavors of sesame dressing paired with tender spinach create a delightful side that complements the chewy texture of the pumpkin cakes.
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Coconut Milk: Serve your pumpkin cakes with a splash of coconut milk for a creamy, tropical touch that harmonizes the flavors beautifully. Drizzle it over the cakes or use it as a dip.
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Sweet and Sour Sauce: A tangy sweet and sour sauce can add an exciting twist, providing a zesty contrast to the cakes’ sweetness.
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Steamed Bok Choy: The mild and slightly peppery taste of bok choy brings a fresh and textural element to your plate, making it a great side dish.
Indulging in these delightful pairings will take your enjoyment of Chinese pumpkin cakes to a whole new level!
Make Ahead Options
These Chinese pumpkin cakes are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance, storing it in an airtight container in the refrigerator to maintain its freshness. Shape your cakes into individual portions and place them on a tray lined with parchment paper before refrigerating. This not only saves you time on busy nights but also ensures they are just as delicious when you finish cooking. When you’re ready to enjoy, simply coat the cakes in sesame seeds and pan-fry or deep-fry them directly from the fridge. This way, your homemade treats will be crispy and warm, delivering delightful flavors without the hassle!
Chinese Pumpkin Cakes Recipe FAQs
What type of pumpkin should I use for the best flavor?
Absolutely! For the most delicious and rich flavor, I recommend using fresh pumpkin rather than canned. If you can’t find fresh, choose a high-quality canned pumpkin puree, but keep in mind that fresh will give you that superior, homemade taste.
How should I store leftovers of my Chinese pumpkin cakes?
After letting your cakes cool completely, store them in an airtight container in the fridge for up to 5 days. When you’re ready to enjoy them again, reheat them on a non-stick pan over low heat for a few minutes to restore their delightful chewy texture.
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Can I freeze these pumpkin cakes?
Yes! You can freeze Chinese pumpkin cakes for up to 3 months. Place them in a zip-top bag, ensuring as much air as possible is removed. When you’re ready to eat them, simply reheat directly from frozen. You can either fry them or bake them until heated through.
What if my dough is sticky while making the cakes?
Very! If you find the dough is sticky, don’t worry. Just gradually add more mochiko until you reach a soft, putty-like consistency that holds together nicely. Remember, the moisture from the pumpkin can affect the dough, so adjust accordingly!
Are there any dietary considerations for these cakes?
Absolutely! These Chinese pumpkin cakes are vegan and gluten-free, making them suitable for a variety of dietary preferences. However, ensure that your mochiko and any alternative fillings do not contain gluten or animal products if you have specific dietary requirements.
Can my pets eat these pumpkin cakes?
It’s best to avoid sharing these pumpkin cakes with pets. While pumpkin is generally safe for dogs, the added sugar and other ingredients in the cakes could potentially upset their stomachs. Stick to plain, pure pumpkin if you want to treat them!
Deliciously Easy Chinese Pumpkin Cakes: A Vegan Delight
Ingredients
Equipment
Method
- Steam or microwave the pumpkin until tender. If steaming, cut into slices and steam for about 10 minutes. Alternatively, microwave covered for 7-8 minutes.
- Mash the cooked pumpkin until smooth and mix in the unrefined cane sugar, adjusting sweetness to your preference.
- Gradually add the mochiko to the pumpkin puree, kneading until you have a soft, putty-like dough.
- Divide the dough into 40g portions, rolling each into 1-inch balls and flattening them slightly. Optionally, encase a spoonful of red bean paste in the center.
- Coat each flattened cake on both sides with sesame seeds for even coverage.
- Heat oil to 320°F (160°C) and deep-fry the cakes until golden brown, about 3 minutes, flipping halfway through. Alternatively, pan-fry using minimal oil until golden, flipping as necessary.
