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Chinese Pumpkin Cakes (南瓜饼) – Sweet Pumpkin Patties
Chinese pumpkin cakes, also known as "Nan Gua Bing", are a traditional Chinese dessert enjoyed especially in autumn and at special occasions such as the Mid-Autumn Festival.
Chinese Pumpkin Cakes (南瓜饼) – Sweet Pumpkin Patties
Laura Chen
5
20 minutes
30 minutes
375
Chinese
Dessert
Nan Gua Bing are small Chinese pumpkin patties made from grated pumpkin, glutinous rice flour and sesame, which you pan-fry. They turn crisp on the outside and stay soft and chewy like mochi inside. The dough tastes mildly sweet of pumpkin, and the sesame adds a nutty note.
Ingredients
- 500 g pumpkin (kabocha or butternut), peeled and grated
- 200 g glutinous rice flour
- 100 g sugar
- 50 g white sesame seeds
- 2 to 4 tbsp water, as needed
- 4 tbsp vegetable oil, for frying
Instructions
Prepare the pumpkin:
- Peel and seed the pumpkin and grate it coarsely. In a large pot over medium heat, mix the grated pumpkin with the sugar and cook for about 10 minutes, until the pumpkin softens and most of the water has evaporated.
Make the dough:
- Let the cooked pumpkin cool a little. Then mix in the glutinous rice flour and the sesame seeds. Add water as needed until you have a dough you can shape.
Shape the pumpkin cakes:
- Shape the dough into small balls and press them into flat patties. Each patty should be about 1 cm (1/2 in) thick.
Fry:
- Heat enough vegetable oil in a large skillet. Fry the pumpkin cakes over medium heat for 3 to 5 minutes on each side, until golden brown and crisp on the outside.
Serve:
- Drain the fried pumpkin cakes on paper towels and serve warm. You can serve them as a dessert or a sweet snack.
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