Chinese Pumpkin Cake – Two Methods, You Must Love One Of Them

Step 1

Peel the outer skin off the pumpkin and cut into thin slices, about 1 – 2″ square.

Step 2

Place pumpkin slices into a steamer. Steam for about 10 minutes.

Step 3

Mash into a puree in a bowl.

Step 4

Pour in white sugar and glutinous rice flour. Hand-knead, until the dough is smooth.The steamed pumpkin already contains a lot of water, and it is generally not necessary to add water when kneading. If you think that the dough is too dry, you can add a little water to knead it.

Step 5

Take a small amount of dough, pound it by hand then flatten it.

Step 6

Coat in the bread crumbs taking care to cover both sides evenly.

Step 7

Pour enough corn oil in a pot to cover the cakes. Heat the oil to medium high, or a low boil, and gently drop in the pumpkin cakes.Fry to a golden brown on both sides. Carefully spoon out the cakes, draining the excess oil off the cakes onto a towel.

Step 8

The pumpkin cakes will be soft inside and outside. They are delicious and best to eat hot.