Kitchen Recipe Collection
Pumpkin Pancakes (Nan Gua Bing)
A sweet, chewy, golden-orange pan-fried dessert. Made by blending steamed kabocha squash with glutinous rice flour, stuffed with red bean paste, and coated in sesame seeds.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- Chinese
Ingredients
Scaled for 6 servings
- 300g peeled Kabocha squash (or Asian pumpkin), diced
- 1 1/2 cups glutinous rice flour (add more if dough is wet)
- 2 tbsp sugar
- 1/2 cup sweet red bean paste
- 1/2 cup white sesame seeds
- Oil for pan-frying
Equipment
- Steamer
- Flat pan or skillet
Instructions
- 1
Steam Pumpkin
Steam the diced pumpkin/squash for 15 minutes until completely fork-tender.
- 2
Mash
Drain any excess water. Mash the hot pumpkin into a smooth puree. Stir in the sugar until dissolved.
- 3
Form Dough
While the puree is still hot, gradually mix in the glutinous rice flour. The moisture in the pumpkin varies, so add flour until it forms a soft, pliable, non-sticky dough.
- 4
Knead
Knead the bright orange dough for 5 minutes until smooth.
- 5
Portion
Divide the dough into 8 equal pieces and roll them into balls.
- 6
Stuff
Flatten a dough ball into a cup shape. Place a spoonful of red bean paste in the center. Seal the dough around the filling.
- 7
Flatten into Pancake
Gently press the stuffed ball between your palms to flatten it into a thick disc.
- 8
Coat with Sesame
Brush the pancakes lightly with water, then press them into a plate of white sesame seeds, coating both sides.
- 9
Heat Pan
Heat a generous layer of oil in a flat pan over medium-low heat.
- 10
Pan-fry
Fry the pancakes for 3-4 minutes per side.
- 11
Crisp and Puff
Cook until the sesame seeds are deeply golden brown and the pancakes puff up slightly, indicating the dough is cooked through.
- 12
Serve
Drain on paper towels. Serve warm for maximum chewiness.
Cooking Tips
- Kabocha squash or Asian pumpkin is highly recommended over Western carving pumpkins, as they have a sweeter, denser, and less watery flesh.
- The dough must be made while the puree is hot; this partially cooks the glutinous rice flour, making the dough stretchy and easy to handle.
Variations
- Plain Pumpkin Cake: Omit the filling entirely. The dough itself is sweet and chewy enough to be enjoyed on its own.
Nutrition Estimate
210 calories · 4g protein · 36g carbs · 6g fat · 2g fiber per serving
