Chinese Pumpkin Cake (南瓜饼)

1.Make pumpkin puree (optional)

2.(Optional) If making pumpkin puree from uncooked pumpkin - Cut the pumpkin into large bite-size pieces. Fill a steamer with water and bring to a boil. Place pumpkin on a steaming rack, skin side down. Cover pot and bring to a boil over medium-high heat. Turn to low heat and steam until the pumpkin can easily be pierced with a fork, about 15 minutes. Transfer pumpkin to a plate to cool. Scoop the pumpkin flesh from the skin and add it into a large bowl. Smash into paste.

3.Make the pumpkin cake

4.Slowly blend glutinous rice flour into pumpkin paste, about 2 tablespoons at a time. Whisk with a pair of chopsticks (or a fork), until flour is fully incorporated. Add more flour and keep mixing, until the flour becomes difficult to blend. Dust both hands with rice flour. Knead the dough together with one hand until it forms a consistent and soft dough. The dough should be easily picked up by hand and should stick to the bottom of the bowl a bit. Pick up the dough and use both hands to press and knead the dough for another 5 minutes to blend the rice flour in well. The surface of the dough should be smooth and you shouldn't notice any stray flour on or inside the dough.

5.Put bread crumbs in a tall plate or a bowl and set aside.

6.To prepare the filling, scoop 2 teaspoons of red bean paste and shape it into a small ball using your hands. Repeat until you’ve made 16 red bean filling balls.

7.Divide the dough into 4 equal parts, then divide each of those parts into 4 small pieces (about 41 g per dough piece). Shape each small piece into a dough ball with both hands.

8.To make pumpkin buns: Hold a dough ball in one hand and use the other hand to press it into a flat, round shape, about 2” (5 cm) in diameter. Place the red bean paste in the center. Wrap the dough around the filling and pinch the edges together to seal the filling, forming a ball again. Gently press the ball until it is shaped like a mini pancake, about 1/2” (1 cm) thick.

9.Place the buns in the bread crumbs, pressing gently so the bread crumbs coat the surface. Flip to coat the other side. Process the rest of the dough in the same manner to make 15 pumpkin cakes.

10.Cook the pumpkin cake

11.If using stovetop: Heat 1/2” (1 cm) oil in a medium-sized skillet over medium-high heat until hot. Cook in batches by placing a few pumpkin cakes into the skillet. Fry over medium-low heat for 2 minutes, until the bottom side turns golden brown. Flip the buns and fry the other side over lowest heat for another 2 minutes. Check the bottom side of the buns after 1 minute. If the color has already turned brown, turn to low heat, and allow to sit for another minute. Transfer to a plate to cool.

12.If using an air fryer: Preheat the air fryer for 10 minutes at 350°F (176°C). Line the air fryer basket with parchment paper. Place the pumpkin cakes into the basket without overlapping and leave a bit of space in between. Spray the top of the cakes with a generous amount of oil. Cook for 6 minutes, until the top becomes golden. Take out the basket, flip, and spray with oil. Air fry for another 4 minutes until the top becomes golden crispy, and the pumpkin cakes have slightly ballooned.

13.Let the pumpkin cakes cool slightly before serving. Serve hot or at room temperature. Store in an airtight container in the fridge for up to 3 days or in the freezer for 3 months. Thaw the cakes before reheating. You can reheat the cake in a 300°F (150°C) air fryer or oven until the cake is warm throughout. You can also reheat them on the stove top by adding a bit of oil into the pan, covering the pan, and reheating over low heat.