Pumpkin Cake (Steamed-Savory-Sweet Glutinous Pancakes)

南瓜饼

Pumpkin Cake (Steamed-Savory-Sweet Glutinous Pancakes) — Dim Sum & SnacksZhejiang home cooking.

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. (Purée is thick, lump-free, and holds ridges when stirred)
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. (Discs are even thickness with smooth edges, no tearing)
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. (Edges curl slightly and surface bubbles faintly before browning)
5. Cool on wire rack for 2 minutes before serving. Best eaten warm—the outer crisp gives way to a tender, sweet-savory interior. (Surface glistens faintly and emits gentle steam)