Pan-Fried Pumpkin Cakes
These cakes are made by combining steamed mature pumpkin with tapioca starch or glutinous rice flour to form a dough, then pan-searing them slowly with a garnish of black sesame seeds. The finished cakes are crispy and golden on the outside, while chewy and tender on the inside, offering natural pumpkin sweetness and nutty sesame aromas. The recipe is simple and requires no added sugar.
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🍳 Cooking Flow
Peel, seed, and slice the pumpkin thinly, then steam over high heat for 8-10 minutes until soft. → Gradually add tapioca starch or glutinous rice flour to the hot steamed pumpkin, kneading until a smooth, non-sticky dough forms. → Divide the dough into small portions, roll into balls, flatten into patties, and sprinkle the surface with sesame seeds. → Place patties into a cold oiled pan, pan-fry over the lowest heat with the lid on, turning once until both sides are golden brown and cooked through.
Cooking Steps
Brief Cooking Order
Peel, seed, and slice the pumpkin thinly, then steam over high heat for 8-10 minutes until soft. → Gradually add tapioca starch or glutinous rice flour to the hot steamed pumpkin, kneading until a smooth, non-sticky dough forms. → Divide the dough into small portions, roll into balls, flatten into patties, and sprinkle the surface with sesame seeds. → Place patties into a cold oiled pan, pan-fry over the lowest heat with the lid on, turning once until both sides are golden brown and cooked through.
Introduction
These cakes are made by combining steamed mature pumpkin with tapioca starch or glutinous rice flour to form a dough, then pan-searing them slowly with a garnish of black sesame seeds. The finished cakes are crispy and golden on the outside, while chewy and tender on the inside, offering natural pumpkin sweetness and nutty sesame aromas. The recipe is simple and requires no added sugar.
Step 1
Cut the pumpkin open, use a spoon to remove the seeds, peel off the skin, slice into thin pieces, and place on a plate.
Step 2
Boil water in a steamer, add the pumpkin slices, cover with a lid, and steam on high heat for 8-10 minutes until soft and thoroughly cooked.
Step 3
Transfer the steamed pumpkin to a large bowl. While hot, gradually add the tapioca starch (or glutinous rice flour) in small batches, stirring into crumbles with chopsticks.
Step 4
Knead the mixture by hand repeatedly until the flour and pumpkin are fully incorporated into a smooth, non-sticky pumpkin dough.
Step 5
Take a small piece of dough, roll it into a ball, and use your palm to gently flatten it into a pancake with uniform thickness.
Ingredients List
Important Notes
💡 It is recommended to use a mature pumpkin, which has a higher natural sugar content and richer flavor, eliminating the need for added sugar for a healthier, purer taste.
💡 Steamed pumpkin contains sufficient moisture, so generally no extra water is needed during kneading; add flour gradually, and if you accidentally add too much, a small amount of boiling water can be used to adjust.
⚠️ When frying, you must use the lowest heat setting (the smallest flame) and keep the lid on to steam-fry; high heat will cause the outside to burn before the inside is cooked.
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