Chinese Pumpkin Cake

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These Chinese Pumpkin Cakes are a delightful treat, crispy on the outside, soft and chewy inside, and filled with either smooth red bean paste or sweet peanut filling. They’re a variation of traditional glutinous rice cakes often enjoyed in Chinese cuisine, particularly during festive seasons.

Red bean fillings with panko coating...

While similar in texture to mochi, these cakes have a rich golden hue from pumpkin puree, adding natural sweetness and a subtle earthy flavor. The real challenge in making them is getting the dough just right—soft enough to be pliable but firm enough to hold the filling without breaking apart. Once you nail that balance, they come together beautifully.

Peanut fillings with sesame seeds coating...

Pumpkin-based rice cakes like these have been enjoyed for generations, especially in southern China and Taiwan, where pumpkin is commonly used in desserts. These cakes are often made to celebrate the harvest season and symbolize prosperity and abundance.

The contrast between the crispy sesame or panko coating and the chewy, sticky interior makes each bite incredibly satisfying. Plus, the fillings are versatile—you can use homemade red bean paste (Koshian) for a traditional touch or crushed honeyed peanuts for a nutty, caramel-like flavor.

If you’ve never tried making these before, don’t be intimidated! The process is hands-on and fun, and once you taste that perfect combination of crispy exterior and soft, molten filling, you’ll see why they’re worth it.

Enjoy them fresh and warm for the best texture, and don’t be surprised if they disappear fast! Whether for a special occasion or just a cozy snack, these pumpkin cakes are a must-try for anyone who loves a balance of sweet and savory flavors.

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Ingredients:

(Make about 12 cakes)

• Dough:

• Pumpkin Puree Homemade, 350g

• Glutinous Rice Flour, About 350g

• Sea Salt, Pinch

• Fillings:

• Red Bean Paste Homemade, 240g or

• Crushed Roasted Peanuts, 200g

• Pure Honey, About 40g

• Frying:

• Panko, For Dredging or

• A Combination of Equal Parts White & Black Sesame Seeds, For Dredging

• Rapeseed / Sunflower / Canola / Peanut Oil, 1/2 Cup

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Equipment:

• Cast Iron Skillet / Pan

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Directions:

1. Please visit my "How To Make Pumpkin Puree" page for the recipe.

2. Please visit my "How To Make Koshian" page for the recipe.

3. Prepare the dough.

4. In a large mixing bowl, add pumpkin puree and 1 TBSP of glutinous rice flour.

5. Mix until well combined.

6. *Continue adding and mixing, 1 TBSP of glutinous rice flour at a time, until it comes together into a dough.

7. The trick is to form into a dough without breaking apart. The dough is not sticky and holds it's shape.*

8. Cover and set aside to rest for 30 mins.

9. Prepare the fillings.

10. Divide the koshian into 20g balls each.

11. If you are using peanut fillings, combine peanuts and honey to a thick sticky consistency.

12. You can start with 40g of honey and work from there.

13. Form into 20g balls each as well.

14. Chill the fillings in the fridge for at least 30 mins to set.

15. Divide the dough into 40g each and roll into dough balls.

16. Flatten the pumpkin dough into a disc with the palms of your hands to about 1/4 inch thick.

17. Place the fillings of your choice in the center and slowly coax the dough to cover the fillings entirely.

18. Roll the dough to seal the fillings completely.

19. Press gently with your palms to flatten, about 1/2 inch thick.

20. Repeat the process for the remaining pumpkin dough and fillings.

21. Frying.

22. Dredge with panko or sesame seeds on both sides.

23. Set aside until ready to use and repeat the process for the remaining dough and fillings.

24. In a skillet over medium heat, add oil.

25. Once the oil is heated up, add in the pumpkin cakes.

26. Shallow fry until crispy brown on both sides.

27. Remove from heat and transfer onto a wire rack or on a plate lined with kitchen paper.

28. Serve immediately.

Which you prefer?

I love them both...

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Recipe Video: