Chinese Pumpkin Cake is a traditional fried or air-fried treat made from pumpkin puree and glutinous rice flour, optionally filled with red bean paste and coated in breadcrumbs and sesame seeds. It’s crispy on the outside and soft and chewy inside—a beloved snack or dessert in many Asian cuisines.
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What makes Chinese Pumpkin Cake special?
Chinese Pumpkin Cake is special for its unique texture and flavor—a harmonious blend of natural pumpkin sweetness and chewy glutinous rice flour. This traditional delicacy is often enjoyed during harvest festivals and family gatherings.
Its crispy exterior, especially when coated with sesame seeds, contrasts beautifully with the soft, sometimes gooey, center. Whether filled with red bean paste or served plain, it’s a comforting, nostalgic treat that reflects the simplicity and elegance of Chinese home-style desserts.
How to make Chinese Pumpkin Cake step by step:
A dough made from pumpkin puree and glutinous rice flour is shaped into patties, optionally filled with red bean paste, coated in sesame and breadcrumbs, and pan-fried or air-fried until golden.
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Chinese Pumpkin Cake
- Total Time: 35 minutes
- Yield: 16 cakes 1x
- Diet: Vegan
Description
Delightfully chewy Chinese pumpkin cakes, golden on the outside and filled with optional red bean paste, coated in breadcrumbs and sesame seeds.
Ingredients
- 1 can (15 oz) pumpkin puree or ~700g steamed fresh pumpkin
- 2 cups glutinous rice flour
- ~1/2 cup sugar
- 2+ cups sesame seeds (optional)
- 2/3 cup red bean paste (optional)
- 1/2 cup breadcrumbs (for coating)
- Oil for frying or air-frying
Instructions
- If using fresh pumpkin, steam until soft and mash. If using canned pumpkin, skip this step.
- Mix pumpkin puree, glutinous rice flour, and sugar to form a pliable dough.
- Optional: Flatten a piece of dough, place ~1 tsp red bean paste inside, and seal into a patty.
- Roll each patty in breadcrumbs and sesame seeds.
- To pan-fry: Heat oil in a pan and cook each side for about 5–7 minutes until golden brown.
- To air-fry: Spray patties lightly with oil and air-fry until crispy.
- Serve hot for best texture—crispy on the outside, soft and gooey inside.
Notes
You can skip the filling or sesame seeds based on preference. Adjust sugar to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan-Fry or Air-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 4g
- Sodium: 30mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Tips for the best Chinese Pumpkin Cake:
- Ensure the pumpkin is well-drained to avoid overly wet dough.
- Use white and black sesame seeds for visual appeal.
- Let the cakes rest 5 minutes before frying to hold shape better.
- Serve immediately for the best texture—crispy outside, soft inside.
Recommended tools:
- Steamer or steaming basket (if using fresh pumpkin)
- Non-stick skillet or air fryer
- Mixing bowl and spatula
How to store Chinese Pumpkin Cake for freshness:
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place uncooked cakes on a tray, freeze, then store in a bag. Cook directly from frozen (add 2–3 extra minutes).
- Reheat by air-frying or pan-toasting to revive crispiness.
More related recipes:
- List of Chinese soups – Wikipedia – Explore warm pairings like sweet red bean soup or pumpkin porridge.
- Healthy Chocolate Snacks – All Recipes News – A great contrast to these chewy cakes for a balanced dessert spread.
FAQs
Can I use fresh pumpkin instead of canned?
Yes! Simply steam peeled and chopped fresh pumpkin until soft, then mash thoroughly. Make sure to drain excess moisture before mixing with flour.
What’s the difference between glutinous rice flour and regular rice flour?
Glutinous rice flour (also called sweet rice flour) gives the cakes their signature chewy texture. Regular rice flour won’t provide the same result.
Is red bean paste necessary?
Not at all. It’s a traditional filling, but the cakes are just as delicious plain or with other fillings like black sesame or sweet peanut paste.
Can I bake Chinese Pumpkin Cakes instead of frying?
You can try baking them at 375°F (190°C) for 20–25 minutes, flipping halfway. However, frying or air-frying gives a crispier texture.
Yummy