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As the leaves turn vibrant shades of orange and gold, I find myself longing for comforting food that warms both the body and soul. One of my favorite discoveries this season is the delightful Chinese Pumpkin Cake. Its golden hue beckons like the fall sun, and each bite unleashes a symphony of sweet and savory flavors that dance on the palate.

What’s truly magical about this recipe is how effortlessly it transforms simple pantry staples into something extraordinary. With just a can of pumpkin puree, glutinous rice flour, and a touch of red bean paste, I can create a dish that feels like a celebration. Whether served as a snack with tea or as a unique side at dinner, these cakes impress every time.

Not only are they easy to prepare, but they also offer versatility—fry them for that crispy exterior, or opt for the air fryer for a healthier twist. Let’s dive into this recipe, and I promise your kitchen will soon be filled with delightful aromas that will make everyone eager to gather around the table!

Why is Chinese Pumpkin Cake so special?

Simplicity reigns supreme: This recipe only requires a few ingredients, making it perfect for busy days. Crisp exterior, soft center: Enjoy the delightful contrast from frying or air frying. Unique flavors combine sweet pumpkin and red bean paste for a taste adventure. Versatile usage: Serve these delightful cakes as snacks, at parties, or as a light meal. Plus, they’re a great way to escape the fast food routine. Your kitchen will be filled with warm, inviting aromas that draw everyone in!

Chinese Pumpkin Cake Ingredients

Unlock the magic of homemade flavors with these simple ingredients.

For the Cake Base

Pumpkin puree – use a can for convenience or fresh pumpkin for a richer taste.
Glutinous rice flour – essential for that chewy texture; don’t substitute with regular flour.
Bread crumbs – creates a crisp coating when frying; use panko for extra crunch.

For the Filling

Red bean paste – a sweet, creamy center that perfectly complements the pumpkin; feel free to adjust to your taste.

For Cooking

Oil spray – makes frying easier and healthier; or use oil for a traditional frying method.

These ingredients come together to create the irresistible Chinese Pumpkin Cake that will keep your family coming back for more!

How to Make Chinese Pumpkin Cake

Prepare the Pumpkin: If using fresh pumpkin, cut it into large pieces and steam in a pot for about 15 minutes until tender. Mash to create a smooth pumpkin paste.
Mix the Dough: Gradually incorporate the glutinous rice flour into the pumpkin paste, about 2 tablespoons at a time, until it forms a soft and slightly sticky dough.
Knead Well: Dust your hands with rice flour and knead the dough for about 5 minutes until it’s smooth and elastic. Ensure no stray flour remains.
Set Up the Breadcrumbs: Pour bread crumbs into a shallow dish and set aside for coating the cakes later.
Make the Filling: Scoop out 2 teaspoons of red bean paste and roll it into small balls; continue until you have 16 pieces.
Shape the Dough: Divide the dough into 4 equal parts, then further divide each part into 4 pieces, shaping them into small balls (about 41 g each).
Fill and Seal: Flatten a dough ball in your hand, place a red bean paste ball in the center, and carefully wrap the dough around it, pinching to seal. Shape it into a mini pancake, around 1/2” thick.
Coat in Breadcrumbs: Gently press each cake into the breadcrumbs, coating both sides evenly. Repeat with the remaining dough to shape all 15 cakes.
Fry on Stovetop: Heat oil in a skillet over medium-high heat. Fry the cakes for about 2 minutes per side until golden brown, adjusting the heat as necessary.
Air Fry Option: Preheat the air fryer at 350°F (176°C). Place the cakes in the basket without overlapping, spray the top with oil, and cook for 6 minutes. Flip, spray again, and air fry for another 4 minutes.
Cool and Serve: Allow the pumpkin cakes to cool slightly before serving, and enjoy! Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer freshness.

Optional: Serve with a side of sweetened condensed milk for dipping.

Exact quantities are listed in the recipe card below.

What to Serve with Chinese Pumpkin Cake?

Creating a delightful meal around these golden treats will elevate your dining experience to new heights.

Steamed Bok Choy: Its light texture and subtle bitterness perfectly balance the sweetness of the pumpkin cakes. A simple sauté with garlic brings out its best flavor.
Spicy Dipping Sauce: A blend of soy sauce, chili oil, and fresh lime adds a piquant kick that tantalizes the taste buds and enhances the savory elements of the dish.
Mango Salad: The sweetness of fresh mango, combined with a zesty lime dressing, brings a refreshing contrast that complements the rich flavors of the cakes effortlessly.
Coconut Rice: Creamy coconut-infused rice creates a lovely contrast with the chewy texture of the pumpkin cakes, making every bite a new discovery.
Green Tea: A warm cup of green tea acts as a gentle palate cleanser, harmonizing beautifully with the sweet and nutty profile of the pumpkin cakes.
Sesame Candies: For a sweet end to your meal, try sesame candies; their crunchy nutty texture is a delightful contrast to the soft pumpkin cakes.
Fruit Skewers: Colorful skewers of fresh fruit offer a vibrant and refreshing counterpoint to the rich pumpkin flavor, making for a festive presentation.
Chili Oil Noodles: Tossed noodles with a hint of chili oil and sesame seeds provide a spicy edge, pairing wonderfully with the cakes’ sweetness.
Chilled Lychee Drink: This refreshing beverage cleanses the palate and adds a unique sweet touch that lingers pleasantly after each bite.
Mango Sticky Rice: A beloved dessert that pairs rice’s chewy texture with luscious mangoes, it adds an indulgent finish to your meal and keeps with the Asian theme.

How to Store and Freeze Chinese Pumpkin Cake

Fridge: Store the cakes in an airtight container for up to 3 days. This keeps them fresh while maintaining their lovely texture.

Freezer: For longer storage, place the cakes in a freezer-safe container and freeze for up to 3 months. Make sure to separate layers with parchment paper to prevent sticking.

Thawing: When ready to enjoy, simply transfer the cakes from the freezer to the fridge to thaw overnight, then reheat as desired.

Reheating: Reheat in a skillet on medium-low heat for best results, allowing them to crisp up again. You can also use an air fryer for a quick crisping, making them taste freshly made!

Chinese Pumpkin Cake Variations

Feel free to get creative with this recipe and explore a world of flavors!

Vegan: Substitute red bean paste with mashed banana or apple sauce for a fruity twist. It adds a natural sweetness that’s delightful!
Gluten-Free: Replace glutinous rice flour with sweet rice flour or a gluten-free flour blend to cater to dietary needs. The texture will still be soft and chewy.
Savory Spin: Incorporate finely chopped scallions or sautéed mushrooms into the filling for an umami kick. This twist transforms the cakes into a delicious appetizer.
Spiced Up: Add cinnamon or nutmeg to the pumpkin paste for a cozy, spiced flavor profile. These warm spices enhance the autumnal essence beautifully!
Nutty Crunch: Toss in some chopped walnuts or toasted sesame seeds into the dough for a delightful crunch. The added texture elevates each bite!
Sweetened Coating: Instead of plain breadcrumbs, use sweetened coconut flakes for a tropical sweetness. This not only enhances flavor but creates an eye-catching finish.
Herbal Infusion: Mix in some fresh herbs like cilantro or mint into the filling for a refreshing note. These herbs add brightness and elevate the overall taste!
Dipping Sauce: Pair with a fragrant ginger or sesame sauce for an added layer of flavor. A good dip can transform the experience into a gourmet delight!

Expert Tips for Chinese Pumpkin Cake

Perfect Dough Consistency: Ensure your dough is soft and slightly sticky without being overly wet. This will affect the final texture of your Chinese Pumpkin Cake.
Filling Size Matters: Roll the red bean paste into uniform balls. Consistency in size helps in even cooking and prevents bursting during frying.
Breadcrumb Coating: Apply the breadcrumbs gently to avoid losing the cake shape. A thorough coating ensures a deliciously crisp exterior.
Monitor Frying Temperature: Keep the oil at medium-low heat for even frying. Too hot, and the outside will burn before the inside cooks; too cool, and it’ll become soggy.
Air Frying Tips: When using the air fryer, ensure there’s enough space between cakes for optimal airflow. Flip them halfway for even crispness.

These tips will help you create the perfect Chinese Pumpkin Cake, impressing family and friends alike!

Make Ahead Options

These Chinese Pumpkin Cakes are an excellent choice for meal prep, allowing you to enjoy homemade goodness with less effort on busy days! You can prepare the dough and shape the cakes up to 24 hours in advance; just store them in an airtight container in the refrigerator to keep them fresh. If you want to go even further, freeze the uncoated cakes for up to 3 months. When you’re ready to cook, simply take them out and coat in breadcrumbs, then fry or air fry as usual. This way, you’ll savor every delightful bite of pumpkin cake without the last-minute rush!

Chinese Pumpkin Cake Recipe FAQs

How do I choose the right pumpkin for this recipe?
Absolutely! When selecting pumpkin, look for one that feels heavy for its size, with a firm skin that’s free from dark spots or blemishes. Canned pumpkin puree is a great convenient option if you’re short on time, but fresh pumpkin offers a richer flavor.

What is the best way to store leftover Chinese Pumpkin Cakes?
To keep your cakes fresh, store them in an airtight container in the fridge for up to 3 days. Make sure to let them cool completely before sealing them; this helps prevent moisture build-up and keeps them from getting soggy.

Can I freeze Chinese Pumpkin Cakes, and how should I do it?
Yes, you’re in luck! To freeze the cakes, place them in a single layer on a baking sheet, then put the sheet in the freezer for about 1 hour until they’re fully frozen. Afterward, transfer them to a freezer-safe container or bag, separated by parchment paper to avoid sticking. They can be stored in the freezer for up to 3 months.

I’m worried my cakes will be too greasy when frying; what can I do?
Very valid concern! To avoid greasy cakes, ensure the oil temperature is just right—medium-low heat works best. Fry them in small batches to maintain heat, and allow any excess oil to drain off onto paper towels after cooking.

Are there any dietary considerations I should be aware of while making this recipe?
Absolutely! If you have gluten sensitivities or allergies, glutinous rice flour is generally considered safe for those who can tolerate it. However, those with specific dietary restrictions should be cautious and check if they can substitute it effectively. As for modifications, you can use a different filling if red bean paste isn’t your preference or if you’re catering to specific dietary needs.

How can I reheat my frozen Chinese Pumpkin Cakes to keep them crispy?
To reheat, transfer the cakes from the freezer to the fridge to thaw overnight first. For a quick and crispy result, reheat them in an air fryer at 350°F (176°C) for about 5-7 minutes, flipping halfway through. Alternatively, you can use a skillet on medium-low heat, which will help restore that delicious crispy texture.