Irresistible Chinese Pumpkin Cake You'll Adore

This delightful Chinese Pumpkin Cake combines sweet pumpkin and red bean paste, creating a comforting dessert that’s perfect for any occasion.

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Prepare the Pumpkin: If using fresh pumpkin, cut it into large pieces and steam in a pot for about 15 minutes until tender. Mash to create a smooth pumpkin paste.
Mix the Dough: Gradually incorporate the glutinous rice flour into the pumpkin paste, about 2 tablespoons at a time, until it forms a soft and slightly sticky dough.
Knead Well: Dust your hands with rice flour and knead the dough for about 5 minutes until it’s smooth and elastic.
Set Up the Breadcrumbs: Pour bread crumbs into a shallow dish and set aside for coating the cakes later.
Make the Filling: Scoop out 2 teaspoons of red bean paste and roll into small balls; continue until you have 16 pieces.
Shape the Dough: Divide the dough into 4 equal parts, then further divide each part into 4 pieces, shaping them into small balls (about 41 g each).
Fill and Seal: Flatten a dough ball in your hand, place a red bean paste ball in the center, and carefully wrap the dough around it, pinching to seal.
Coat in Breadcrumbs: Gently press each cake into the breadcrumbs, coating both sides evenly.
Fry on Stovetop: Heat oil in a skillet over medium-high heat. Fry the cakes for about 2 minutes per side until golden brown.
Air Fry Option: Preheat the air fryer at 350°F (176°C). Place the cakes in the basket without overlapping, spray the top with oil, and cook for 6 minutes.
Cool and Serve: Allow the pumpkin cakes to cool slightly before serving, and enjoy!

This cake is versatile; you can adjust the sweetness of the red bean paste to your liking.
Try using different types of oil for frying to impart different flavors.
Store leftovers in an airtight container in the fridge for up to 3 days.