CHINESE PUMPKIN CAKE RECIPE RECIPES
CHINESE PUMPKIN CAKE | CHINA SICHUAN FOOD
Chinese Pumpkin Cake
Provided by Elaine
Categories dim sum
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Remove all the skins of the pumpkin and then cut into cubes. Place the cubes into a steamer, cover with plastic wrap (so that there will be no extra water) and steam for around 25 to 30 minutes until completely soft.
- Smash the steamed pumpkin with a fork and squeeze the extra water out.
- Stir the sugar in when the pumpkin puree is still hot. Set aside to cool down.
- Add glutinous rice flour in.
- Knead the dough for several minutes until smooth. Then divide the dough into a long log. Cut around 12 equal portions out. Take one portion and wrap filling-red bean paste. Assemble as a ball firstly and slightly press with hand to make a flat cake.
- To deep-fry: Heat up oil in wok or pot until really hot, brush some water on the surface and then coat the cake with bread crumbs. Lower your fire and slide the cake in the hot oil and fry until both sides becomes crispy and golden brown. Be careful during this process. Use kitchen pepper to remove extra oil. If some of the coating drops out in deep-frying process, remove them before the next batch. For a crispier taste and less oil absorbed, re-fry the cakes for around 20 seconds over medium fire.
- To pan-fry: brush some oil on a pan and then fry the cake over low fire until golden brown in both sides.
- Set aside to cool down a little bite. Serve warm.
Nutrition Facts : Calories 143 kcal, CarbohydrateContent 31 g, ProteinContent 1 g, FatContent 1 g, SodiumContent 3 mg, SugarContent 14 g, ServingSize 1 serving
STEAMED CHINESE PUMPKIN CAKE RECIPE | SIDECHEF
This healthy and easy Steamed Chinese Pumpkin Cake is soft and moist especially when served warm. You can place the remaining pumpkin cake in the fridge and re-steam it the next day for morning breakfast.
Provided by Anncoo Journal
Categories Pescatarian Vegetarian No Bake Healthy Quick and Easy Nut-Free Shellfish-Free Weekend Project Egg-Free Soy-Free Fall Winter Blender Fish-Free Stove Peanut-Free Tree Nut-Free Tomato-Free
Total Time 5100S
Yield 6
Number Of Ingredients 6
Steps:
- Cut Pumpkin (210 gram) to chunk and steam to soft for about 15 minutes. Mash cooked pumpkin with a fork while it is still hot.
- Blend mashed pumpkin, Milk (210 gram), and Caster Sugar (80 gram) till fine paste.
- Add Instant Dry Yeast (2 teaspoon) and All-Purpose Flour (300 gram) into pumpkin mixture, fold well a hand whisk or rubber spatula to form a smooth dough.
- Pour batter into a round lined pan, grease an 8 inch round pan sides and let it rest to double volume, about 20-30 minutes, add Raisins (to taste) on top and place it in steaming wok.
- Turn the fire to high and bring water to boil and steam pumpkin cake for 30 minutes. Off heat and let pumpkin cake sit inside the steaming wok for another 5-10 minutes.
- Remove cake from pan after slightly cool down. Serve and enjoy!
Nutrition Facts : Calories 44 calories, ProteinContent 1.2 g, FatContent 0.2 g, CarbohydrateContent 9.4 g, FiberContent 0.3 g, SugarContent 2.7 g, SodiumContent 3.6 mg, SaturatedFatContent 0.1 g, TransFatContent 0 g, CholesterolContent 0.6 mg, UnsaturatedFatContent 0.0 g
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