📝 About This Recipe
A beloved staple of Hunanese teahouses and street markets, these vibrant orange cakes are a masterclass in texture—crispy on the outside with a chewy, mochi-like interior. Naturally sweet pumpkin is combined with glutinous rice flour and filled with a rich, velvety red bean paste for a delightful contrast. These golden discs are not just a dessert; they represent the rustic, comforting side of Xiang cuisine, offering a warm and satisfying finish to a spicy Hunan meal.
🥗 Ingredients
The Pumpkin Dough
- 500 grams Kabocha or Sugar Pumpkin (peeled, seeded, and cut into 1-inch cubes)
- 300-350 grams Glutinous Rice Flour (plus extra for dusting; also known as sweet rice flour)
- 50 grams Granulated Sugar (adjust based on the natural sweetness of the pumpkin)
- 30 grams Wheat Starch or Cornstarch (helps to give the dough a more stable structure)
The Filling
- 150 grams Sweetened Red Bean Paste (store-bought or homemade, chilled for easier handling)
The Coating and Frying
- 1/2 cup White Sesame Seeds (for a nutty aromatic crust)
- 1/4 cup Breadcrumbs (Panko style) (optional, for extra crunch)
- 2 cups Vegetable Oil (for shallow or deep frying; use a neutral oil like canola or peanut)
👨🍳 Instructions
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1
Place the pumpkin cubes in a steamer basket over boiling water. Steam for 15-20 minutes until the pumpkin is fork-tender and falls apart easily.
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2
Transfer the hot pumpkin to a large mixing bowl. While still hot, mash it into a very smooth puree using a potato masher or a fine-mesh sieve for a silkier texture.
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3
Add the sugar to the hot pumpkin puree and stir until completely dissolved. The heat from the pumpkin will help the sugar incorporate better.
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4
Gradually incorporate the wheat starch and the glutinous rice flour into the puree. Start with 300g of flour and add more if the dough feels too sticky.
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5
Knead the mixture by hand until it forms a smooth, pliable, non-stick dough that feels like soft playdough. Cover with a damp cloth and let it rest for 10 minutes.
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6
While the dough rests, divide the red bean paste into small balls, roughly 10-12 grams each (about the size of a marble).
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7
Divide the pumpkin dough into equal portions, about 35-40 grams each. Roll them into smooth balls.
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8
Take one dough ball and flatten it into a disc about 3 inches wide. Place a ball of red bean paste in the center.
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9
Gently wrap the dough around the filling, pinching the top to seal it completely. Roll it back into a ball between your palms, then gently flatten it into a thick patty (about 1/2 inch thick).
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10
Lightly brush the surface of the patty with a tiny bit of water, then press it into the sesame seeds (or a mix of sesame seeds and breadcrumbs) to coat both sides evenly.
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11
Heat the vegetable oil in a heavy-bottomed skillet over medium-low heat. The oil should be around 300°F (150°C)—not too hot, or the outside will burn before the inside cooks.
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12
Carefully place the cakes in the oil. Fry for 3-4 minutes per side, turning occasionally, until they puff up slightly and turn a beautiful golden brown.
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13
Drain the cakes on a wire rack or paper towels to remove excess oil. Let them cool for 2 minutes before serving, as the filling will be very hot.
💡 Chef's Tips
Always steam the pumpkin rather than boiling it to prevent the dough from becoming too watery. If the dough is too dry and cracks, add a teaspoon of warm water; if too sticky, add a tablespoon of glutinous rice flour. Use Kabocha pumpkin if possible, as it has a lower water content and a deeper, nuttier flavor than standard pumpkins. Fry on medium-low heat; patience is key to ensuring the glutinous rice flour cooks through to a chewy consistency without burning the exterior. You can prepare these in advance and freeze them (before frying) between layers of parchment paper.
🍽️ Serving Suggestions
Serve warm as a delightful conclusion to a spicy Hunanese feast of 'Mao's Braised Pork'. Pair with a pot of hot Jasmine or Oolong tea to balance the sweetness and the fried texture. Drizzle with a little condensed milk or honey if you prefer a more decadent, dessert-style experience. Serve alongside fresh seasonal fruit like sliced Asian pear or pomelo. These make a fantastic afternoon snack for children and adults alike.