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Chinese Pumpkin Cake SERVES : 4 | PREPARATION TIME 10 MINUTES | COOKING TIME 35 MINUTES 

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ABOUT THE RECIPE 

These cakes are Chewy, Crispy and ohhhhhh so perfectly sweet. You won't be disappointed so give it a go. 

METHOD 

Cut pumpkin into manageable pieces, scoop out seeds and then cut into chunks. 
 
Steam pumpkin for approximately 30 minutes or until pumpkin is tender. Remove skin off pumpkin and place into a clean tea towel or muslin cloth. Squeeze out excess water. 
 
Place drained (still warm) pumpkin into a bowl and add the sugar, mash with a fork and mix well. 
 
In a large bowl measure out 220g of glutinous rice flour, add sugared pumpkin and knead to create a dough. Roll mixture into a sausage shape and cut into 12 equal pieces. 
 
Flatten each ball into a disc and add 1 tsp of red bean paste, carefully gather in the edges to seal the paste into the centre of the cake. Roll into a ball and then lightly flatten into a hockey puck shape. 
 
Lightly brush with water and coat with breadcrumbs. 
 
Finally, preheat your wok/frying pan with 1.5cm of oil and gently fry the cakes for 2 minutes each side until golden brown. Transfer to a wire rack or kitchen paper to drain. 
 
Once cooled take a huge bite and enjoy! 
Don’t forget to SUBSCRIBE to my YouTube channel for your chance to win prizes every month. 

INGREDIENTS 

450g Pumpkin 
1/2 Cup Sugar 
220g Glutinous Rice Flour 
Sweet Red Bean Paste 
Bread Crumbs (I use Panko) 
Oil for frying 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 
Don’t forget to SUBSCRIBE to my YouTube channel for your chance to win prizes every month. 

ABOUT THE RECIPE 

These cakes are Chewy, Crispy and ohhhhhh so perfectly sweet. You won't be disappointed so give it a go. 

METHOD 

Cut pumpkin into manageable pieces, scoop out seeds and then cut into chunks. 
 
Steam pumpkin for approximately 30 minutes or until pumpkin is tender. Remove skin off pumpkin and place into a clean tea towel or muslin cloth. Squeeze out excess water. 
 
Place drained (still warm) pumpkin into a bowl and add the sugar, mash with a fork and mix well. 
 
In a large bowl measure out 220g of glutinous rice flour, add sugared pumpkin and knead to create a dough. Roll mixture into a sausage shape and cut into 12 equal pieces. 
 
Flatten each ball into a disc and add 1 tsp of red bean paste, carefully gather in the edges to seal the paste into the centre of the cake. Roll into a ball and then lightly flatten into a hockey puck shape. 
 
Lightly brush with water and coat with breadcrumbs. 
 
Finally, preheat your wok/frying pan with 1.5cm of oil and gently fry the cakes for 2 minutes each side until golden brown. Transfer to a wire rack or kitchen paper to drain. 
 
Once cooled take a huge bite and enjoy! 

INGREDIENTS 

450g Pumpkin 
1/2 Cup Sugar 
220g Glutinous Rice Flour 
Sweet Red Bean Paste 
Bread Crumbs (I use Panko) 
Oil for frying 

KWOKLYN'S COOKING TIPS 

#1 Use a heavy bottom pan which will retain the heat. 
 
#2 Prep all ingredients before you start to cook. 
 
#3 Always make a little too much as all of these recipes will have you going back for more. 

Subscribe to my YouTube channel for more exciting recipes! 

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