Chinese Pumpkin Cake

(Last Updated on December 18, 2023 by Amiee)

Time flies quickly, and it’s autumn again. I think the golden yellow of pumpkin is the color that best represents autumn. For foodies, the first thing that comes to mind when seeing pumpkins is not Snow White’s pumpkin cart or Halloween pumpkin lanterns, but rather delicious dishes with pumpkins. Chinese people like to make pumpkin cake for children because of its sweetness and bright color. I also often cook Chinese  pumpkin cake as a snack.

Pumpkin has high nutritional value as it contains polysaccharides, carotenoids, pectin, mineral elements and amino acids. From the perspective of traditional Chinese medicine, pumpkin is warm in nature, sweet in taste, can nourish the spleen and stomach, and help the qi.

How to prepare

  • Whether the pumpkin is peeled before steaming

In fact, the pumpkin is easy to peel after being steamed. If you peel the skin before steaming, it just takes more time and effort.

  • Amount of glutinous rice flour

I used 350 gram glutinous rice flour for 300 gram pumpkin puree. The standard is that the mixed dough does not stick to your hands, so prepare more

  • Pan-frying or deep-frying

I chose deep-fried because it tastes better. Based on my technique, the pancakes are easy to batter if they are fried

  • With or without sugar

Pumpkin itself has a sweet taste, but as a snack, I want it to be sweeter, so I added 20 grams of sugar. For diabetics, sugar is not recommended.

Chinese Pumpkin Cake

Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4


  • steamer
  • Pot for deep-frying


  • 350 gram glutinous rice flour or more
  • 300 gram pumpkin, steamed, peeled
  • 35 gram cooked white sesame
  • 20 gram sugar
  • One cup oil for deep frying


  • Remove the seeds of the pumpkin and steam for 15 minutes after boiling the water.
  • Peeled the steamed pumpkin, puree with a spoon
  • Add sugar, glutinous rice powder to the pumpkin puree, make a dough
  • Cut the dought into sections, knead each part into small balls, press them into cakes, and stick sesame seeds on both sides.
  • Add the oil to a wok, heat the oil over medium heat to the oil temperature of 180 degrees
  • Deep frying the pumpkin cake, until the ball bulges in the middle, the color is brown, just remove from the heated oil.
  • Serve warm.


Tried this recipe?Let us know how it was!

Leave a Comment

Recipe Rating