Pumpkin Cake (Steamed-Savory-Sweet Glutinous Pancakes)

南瓜饼

Pumpkin Cake (Steamed-Savory-Sweet Glutinous Pancakes) — a Chinese recipe, ready in about 35 minutes. Step-by-step instructions with photos.

Ingredients

• kabocha squash (peeled, cubed)
• glutinous rice flour
• granulated sugar
• neutral oil (for frying)

Instructions

1. Steam cubed kabocha over boiling water until fork-tender (15–18 minutes). Drain well, then mash into smooth purée while still warm.
2. Let purée cool to lukewarm (≈40°C), then mix in sugar and glutinous rice flour until a soft, slightly sticky dough forms. (Dough gathers cleanly and leaves slight residue on bowl)
3. Divide dough into 12 equal portions (~45 g each). Flatten each into 6 cm (2.5-inch) discs using floured palms.
4. Heat oil in nonstick skillet over medium heat. Fry cakes until golden brown and crisp on both sides (2–3 minutes per side). Drain on paper towel.
5. Cool on wire rack for 2 minutes before serving. Best eaten warm—the outer crisp gives way to a tender, sweet-savory interior.