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Chinese pumpkin cake also known as 'nánguā bǐng' (南瓜餅) in Mandarin, is a popular traditional Chinese snack. It's made from mashed pumpkin, glutinous rice flour, all-purpose flour, sugar and flavored with black or white sesame seeds or even sometimes it’s coated with breadcrumbs for a crispier texture. The mixture is shaped into a small cakes, then pan-fried until golden brown. This Chinese pumpkin cake is sweet and slightly chewy, similar to mochi with a fragrant of pumpkin flavor. It's one of my favorite treats to enjoyed during tea time. If you have pumpkin on hand, you should try this recipe. The best part is that you can prepare it in no time, and this snack is super healthy.
Recipe:
(Make 12 pieces)
230g steamed & mashed pumpkin
155g glutinous rice flour
50g all purpose flour
65g sugar
2 tbsp oil for frying
Method:
1.) In a mixing bowl mix together the mashed pumpkin, glutinous rice flour, sugar and all purpose flour.
2.) Knead till smooth dough and divide into 12 equal portions.
3.) Roll it into round ball and press with your palm to make a round disk shape.
4.) Pan fry the pumpkin cake until golden brown.
5.) Serve the pumpkin cake immediately, keep the leftover pumpkin cake into refrigerator.
6.) Thaw the pumpkin cake before reheating or reheat on the stove by adding some oil into a nonstick pan, covering the pan and cook over
low heat.
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