Sweet Pumpkin Cakes 南瓜饼

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Do you remember the one thing you loved to eat as a kid? The one thing that would always have a special place in your heart, no matter how old you become?



Ever since I was a kid,  I have loved to eat sweet pumpkin cakes. They were crispy on the outside and chewy and sweet on the inside.

I don’t have any stories to entertain you on sweet pumpkin cakes. They are simply one of the things that always have and always will be part of my life. Honestly, I don’t even remember how I discovered them.

Sometimes it’s the simplest foods that truly feed your soul and make you feel satisfied.


If you ever travel to China, try looking out for these delicious treats. Some good places too start are Karaoke bars, Yum Cha restaurants and Bubble tea cafes.

I think these are good for afternoon tea. I ate them with some grapefruit and daisy tea.

Trust me, I have made these nearly fifty times.


Sweet pumpkin cakes (南瓜饼)


1 cup steamed good quality pumpkin (steam some pumpkin, measure out 1 cup)

75 grams glutinous rice flour* /sweet rice flour

25 grams rice flour

2-3 tablespoons sugar (adjust to taste)



Steam some pumpkin, mash it up and measure out one cup (200g)

Taste pumpkin and add sugar to complement sweetness of the pumpkin.

Add both flours to steamed pumpkin mixture.

Knead into a dough. Dough should be firm enough to roll into balls. Adjust moisture content to your own situation.

Roll into balls and flatten out like cookies. I stamped them with a little mooncake stamp to make them look pretty 🙂

Place pan on medium heat and add a decent amount of oil. If you skimp on oil you skimp on crispiness.

Once pan is heated, add your pumpkin dough patties onto the pan and cook until both sides are golden and crisp.

Place onto a paper towel to remove excess grease.

Serve with some tea,  nuts,  red dates and chopped fruit. Now that is a proper Chinese afternoon tea 🙂



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