Jump to Recipe Print RecipeThe aroma of freshly cooked pumpkin wafted through the air, transporting me to bustling street markets where vendors skilled in dim sum showcase their culinary delights. This recipe for Crispy Chinese Pumpkin Cake, delicately filled with sweet red bean paste, brings that cherished experience home. These little bites of joy not only highlight the vibrant flavors of pumpkin but also offer the nutrition you crave without sacrificing taste, making them the perfect vegetarian festive snack. Whether you opt for the crispy, indulgent deep-fried version or choose a lighter pan-fried alternative, they promise to impress at your next gathering or keep your cravings at bay. Curious how to whip up this delightful treat in your kitchen? Let’s dive in! Why are Chinese Pumpkin Cakes so special? Crispy Texture: The outside of these cakes delivers a satisfying crunch, while the inside remains tender and chewy, creating a delightful contrast. Versatile Filling: Although filled with sweet red bean paste, feel free to experiment with mung bean paste or even chocolate for a fun twist! Festive Appeal: Perfect for gatherings, these mini cakes encapsulate the essence of festive celebration and bring a touch of warm nostalgia to any table. Quick Preparation: With straightforward steps, you’ll find these pumpkin cakes come together quickly, making them an ideal choice for busy weeknights or spontaneous get-togethers. Plus, if you enjoy other festive recipes, check out our Strawberry Shortcake Bars for more delicious ideas! Crowd-Pleaser: Whether served at a friendly gathering or a special occasion, they’ll win over family and friends, making you the star of the show! Chinese Pumpkin Cake Ingredients • The key to making delicious Chinese pumpkin cake lies in the right ingredients! For the Cake Pumpkin – Choose bright orange pumpkins for the best flavor and moisture. Glutinous Rice Flour – Essential for that chewy, delightful texture; adjust based on pumpkin consistency. Granulated Sugar – Enhances the sweetness of the pumpkin mixture; feel free to adjust to your taste. For the Filling Red Bean Paste – This sweet filling adds a rich flavor; you can also substitute with mung bean paste for a twist. For the Coating Bread Crumbs – Perfect for creating a crispy exterior while deep-frying; consider sesame seeds for pan-frying if you prefer. For Frying Oil for Frying – A neutral oil works best for frying, ensuring those cakes develop a perfect golden-brown coating. Step‑by‑Step Instructions for Chinese Pumpkin Cake Step 1: Prepare Pumpkin Start by peeling and cubing about two cups of bright orange pumpkin. Place the cubes in a steamer basket and steam for 25-30 minutes over medium heat until they are fully tender and easily pierced with a fork. This step is crucial for ensuring the pumpkin has a delicious sweetness and the right moisture content for your Chinese Pumpkin Cake. Step 2: Make Pumpkin Puree Once steamed, transfer the pumpkin to a mixing bowl and mash it well with a fork or potato masher until smooth. While still warm, add granulated sugar, adjusting to your taste, and mix thoroughly. It’s important to squeeze out any excess water from the pumpkin to prevent a watery mixture which could affect your cake’s consistency. Allow the puree to cool completely. Step 3: Mix Dough In a large bowl, combine the cooled pumpkin puree with glutinous rice flour. Using your hands, knead the mixture into a smooth, pliable dough. If the dough feels too sticky, gradually add more glutinous rice flour until you reach the desired consistency. This dough will form the base of your Chinese Pumpkin Cakes, giving them that delightful chewy texture. Step 4: Shape Cakes Divide the dough into 12 equal portions. Flatten each piece into a disk in your palm, then place about a tablespoon of red bean paste in the center. Carefully fold the edges over the filling, sealing it in, and shape the filled dough into a flat cake. This shaping step is essential to ensure the filling won’t leak during cooking. Step 5: Cook For deep-frying, prepare a plate with water and breadcrumbs. Dip the shaped cakes in water and coat them with breadcrumbs. Heat oil in a frying pan to 350°F (175°C) and carefully place the cakes in the hot oil. Fry for about 3-4 minutes on each side until golden brown and crispy. For pan-frying, brush each cake lightly with oil and cook over low heat, turning occasionally until both sides are golden and crispy. Step 6: Cool and Serve Once cooked, transfer the Chinese Pumpkin Cakes to a paper towel-lined plate to drain excess oil. Let them cool slightly to develop firm textures, then serve warm. These delightful cakes are best enjoyed fresh but can also be stored for later. Sharing these treats at gatherings will surely impress your guests! How to Store and Freeze Chinese Pumpkin Cake Fridge: Store cooked Chinese Pumpkin Cakes in an airtight container for up to 3-4 days. Reheat in a pan over low heat until warmed through. Freezer: To freeze, place uncooked cakes on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag for up to 2 months. Cook directly from frozen, adding a few extra minutes to the frying time. Reheating: For reheating, pan-fry the cakes until heated through and crispy again, enhancing their delightful texture and flavor. Room Temperature: If serving at a party, keep the cakes at room temperature for a couple of hours. Enjoy them warm for the best taste experience! Make Ahead Options These Crispy Chinese Pumpkin Cakes are a fantastic choice for meal prep enthusiasts! You can prepare the dough and shape the cakes up to 24 hours in advance, keeping them in the refrigerator wrapped in plastic to maintain freshness. The red bean filling can also be made ahead and stored in an airtight container in the fridge for up to 3 days. When you’re ready to serve, simply heat your oil, coat the cakes with breadcrumbs, and then cook them until golden brown. This approach not only saves time but also ensures that each bite remains just as delicious and crispy when you finally serve them! What to Serve with Crispy Chinese Pumpkin Cake? Elevate your culinary experience by pairing these delightful cakes with complementary sides and beverages that enhance their unique flavors. Soy Dipping Sauce: A savory soy sauce with a splash of rice vinegar adds depth, elevating the sweet pumpkin cake’s flavors. Chinese Tea: Serve with a steaming cup of jasmine or oolong tea to cleanse the palate and enhance the overall experience. Stir-Fried Vegetables: A colorful mix of bell peppers and bok choy adds a crunchy contrast while complementing the savory notes of the cake. Sesame Noodles: The nutty flavors and silky texture perfectly balance the crispy exterior of the pumpkin cake, creating a delightful bite. Sweet Chili Sauce: This tangy sauce provides a kick, perfectly contrasting with the soft sweetness of the pumpkin filling. Coconut Sticky Rice: This subtly sweet dish brings a creamy texture and enhances the treats’ festive appeal, making every bite memorable. Fresh Fruit Platter: A refreshing mix of seasonal fruits like mango and pineapple brightens the meal, offering a vibrant flavor contrast. Mochi Ice Cream: If dessert is on your mind, this chewy and creamy treat can be a fun, sweet end to your meal that delights the senses. Chinese Pumpkin Cake Variations Feel free to get creative with this recipe and tailor it to your taste preferences! Nutty Twist: Substitute red bean paste with chopped walnuts or cashews for an added crunch. The nutty flavor complements the sweetness of pumpkin beautifully. Chocolate Delight: Replace the filling with chocolate ganache or chocolate chips for a decadent dessert version. Each bite becomes an irresistible treat for chocolate lovers! Coconut Flake: Mix shredded coconut into the dough for a tropical flair. This variation adds a chewy texture that perfectly complements the pumpkin’s flavor. Spicy Kick: Add a pinch of ground ginger or cayenne pepper to the pumpkin mixture for a subtle warmth. It’ll give your cakes an unexpected flavor boost that spice lovers will appreciate. Savory Version: Experiment with sautéed mushrooms and tofu as a filling for a savory twist. This heartier option creates a delightful alternative, perfect for a main dish. Herb Infusion: Stir chopped green onions or cilantro into the dough for a fresh touch. This provides a burst of flavor that enhances the overall taste of the cakes. Pan-Fry Alternative: For a healthier option, pan-fry instead of deep-fry and use sesame seeds for coating instead of breadcrumbs. This method yields a lighter texture that still delivers on taste. Personalized Dipping Sauce: Pair your cakes with a dipping sauce made from soy sauce, vinegar, and a hint of chili oil for extra zing during the festive gatherings. The possibilities are endless! If you want to continue exploring delightful snack ideas, don’t miss out on our scrumptious Chocolate Cherry Cake or the delightful Strawberry Shortcake Bars. Happy cooking! Expert Tips for Chinese Pumpkin Cake Perfect Pumpkin: Make sure to choose ripe, bright orange pumpkins, as they provide the ideal sweetness and moisture for your Chinese Pumpkin Cake. Avoid Watery Mix: Squeeze out excess water from the pumpkin puree to prevent a soggy cake, ensuring a beautiful texture and flavor. Check Oil Temperature: Use a thermometer to keep the frying oil at 350°F (175°C) for the crispiest results; too hot can burn the cakes. Gentle Handling: Shape and fry the cakes gently to prevent leaks; a well-sealed cake ensures that the delicious filling stays intact. Cooking Method: Experiment with frying versus pan-frying to find your preferred texture; both methods yield satisfying results for these delightful cakes. Crispy Chinese Pumpkin Cake Recipe FAQs What type of pumpkin should I use for the best flavor? Absolutely! For the best flavor and moisture, opt for bright orange pumpkins like sugar pumpkins or pie pumpkins. These varieties tend to be sweeter and less fibrous than other types, making them ideal for your Chinese Pumpkin Cake. How long can I store cooked Chinese Pumpkin Cakes in the refrigerator? You can store cooked Chinese Pumpkin Cakes in an airtight container in the refrigerator for up to 3-4 days. Just reheat them in a pan over low heat to bring back their delightful crispiness. It’s such a great way to enjoy leftovers! Can I freeze Chinese Pumpkin Cakes? How do I do that? Yes, you can freeze uncooked Chinese Pumpkin Cakes! To do this, place them on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag and store for up to 2 months. When you’re ready to enjoy, simply cook them directly from frozen, adding a minute or two to the frying time for the best results. What should I do if my pumpkin puree is too watery? If you find your pumpkin puree is watery, don’t worry! Simply place it in a fine mesh strainer or cheesecloth and let it drain for about 10-15 minutes to remove the excess liquid. This step is crucial for maintaining a perfect texture in your Chinese Pumpkin Cake. Squeezing out the moisture helps ensure your cakes won’t become soggy during cooking. Are Chinese Pumpkin Cakes suitable for gluten-free diets? Unfortunately, traditional Chinese Pumpkin Cakes use glutinous rice flour, which contains gluten. However, if you’re looking for a gluten-free option, you could experiment with gluten-free flour blends designed for baking. Additionally, consider checking with a healthcare professional before making any substitutions for dietary needs. Can I use other fillings besides red bean paste? Very! Feel free to get creative with your fillings. You can substitute red bean paste with mung bean paste, chopped nuts, or even chocolate for a different taste experience. The more the merrier, as experimenting with flavors can add a fun twist to your Chinese Pumpkin Cake! Crispy Delights: Homemade Chinese Pumpkin Cake Recipe Enjoy the delightful flavors of Chinese Pumpkin Cake, a crispy and nutritious vegetarian snack filled with sweet red bean paste. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 20 minutes minsCooling Time 5 minutes minsTotal Time 55 minutes mins Servings: 12 cakesCourse: SnacksCuisine: ChineseCalories: 150 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake2 cups Pumpkin Bright orange for best flavor and moisture1 cup Glutinous Rice Flour Adjust based on pumpkin consistency4 tablespoons Granulated Sugar Adjust to tasteFor the Filling1 cup Red Bean Paste Substitute with mung bean paste if desiredFor the Coating1 cup Bread Crumbs For crispy exterior; use sesame seeds for pan-fryingFor Frying2 cups Oil for Frying Neutral oil for frying Equipment SteamerMixing BowlFrying panPotato masher Method Step-by-Step Instructions for Chinese Pumpkin CakeStart by peeling and cubing about two cups of bright orange pumpkin. Steam for 25-30 minutes until tender.Transfer the steamed pumpkin to a mixing bowl and mash until smooth. Mix in sugar and squeeze out excess water.Combine pumpkin puree with glutinous rice flour in a large bowl. Knead into a smooth dough.Divide the dough into 12 portions. Flatten each, add red bean paste, and seal into flat cakes.For deep-frying, coat cakes in breadcrumbs and fry in hot oil for 3-4 minutes on each side until golden.Transfer cooked cakes to a paper towel-lined plate to drain and cool slightly before serving. Nutrition Serving: 1cakeCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 2500IUVitamin C: 10mgCalcium: 20mgIron: 1mg NotesEnsure pumpkin is well-cooked and squeeze out water to prevent soggy cakes. Experiment with frying methods for different textures. Tried this recipe?Let us know how it was!
