Chinese Pumpkin Cake

 

RECIPE BY MOON LAI @foodpassionical

Yet another yummy traditional Chinese sweet treat that required only three ingredients! The cakes are soft and a little chewy after being pan fried and it’s best served with hot tea!

INGREDIENTS
  • 220g pumpkin purée
  • 100g glutinous rice flour
  • 35g sugar
  • 4 tbsp sesame seeds
  • 2 tbsp oil, for frying
METHOD
  1. In a bowl, mix all ingredients until a soft dough has formed.
  2. Divide the dough in 9 equal pieces and roll them into balls.
  3. Use your palm to flatten the dough.
  4. Top with black sesame seeds.
  5. Fry each cake until golden brown on both sides.
  6. Serve warm.

 

 

Lai Po Cheng | @foodpassionical | Foodpassionical on YouTube

Fascinated by how versatile plant-based ingredients can be, Moon Lai, started experimenting via her instagram account @foodpassionical which quickly became a popular source for vegans searching for their next meal inspiration. She is a self taught food photographer and recipe developer that continues to expand her knowledge by researching and testing new dishes for her audience. 

 

 


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