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.

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.

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.

Delightfully chewy Chinese pumpkin cakes, golden on the outside and filled with optional red bean paste, coated in breadcrumbs and sesame seeds.

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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.

You can skip the filling or sesame seeds based on preference. Adjust sugar to taste.