buy and price of Steam pumpkin cake Chinese
Pumpkin cake can be a good choice for a snack, steam cooked version of this cake in Chinese style is a recipe that will surprise your friends and family.
steam pumpkin cake chinese style
Pumpkin cakes, also known as nan gua bing, are a kind of traditional fried Chinese delicacy. They are often eaten on holidays and other special occasions.
The simplicity of this recipe, which only asks for three ingredients—sugar, pumpkin, and glutinous rice flour—is what makes it so appealing. In addition to that, they do not contain gluten and are suitable for vegans.
The delicacy known as nan gua bing is without a doubt quite tasty. On the interior, they are often sticky and soft and typically filled with red bean paste. The exterior was perfectly crisp and crunchy.
When we had a pumpkin lying around, I would always beg my mother to prepare them for us, but she would always refuse.
You are welcome to use pumpkin puree from a can, but I highly recommend using fresh pumpkin instead since it cooks more rapidly, especially if you have an Instant Pot, and has a more satisfying flavor and consistency.
These pumpkin cakes are not too sweet; they showcase the underlying richness that pumpkin has on its own. You are free to adjust the amount of sugar used to suit your preferences, or you may provide the cakes with more sugar on the side for dipping purposes.
You may cook the cakes in a pan or in a deep fryer, whichever method you choose. They taste just as good when pan-fried, which is a method that is, in my opinion, both less complicated and healthier.
The conventional method, which results in a more satisfying texture, is deep frying (crisper on the exterior).
PUMPKIN CAKES: HOW TO MAKE:
First, you'll need to make the pumpkin puree. You might substitute kabocha squash or any other kind of squash with orange flesh for the pie pumpkin that I've used in this recipe.
steam pumpkin cake chinese style recipe
THERE ARE THREE DIFFERENT METHODS THAT CAN BE USED TO COOK A PUMPKIN:
Before steaming the pumpkin, peel it, scoop out the seeds, and slice it as thinly as possible. Bring an inch and a half of water to a boil in a saucepan with a steamer rack. Once the water is boiling, place a dish of pumpkin on the steamer rack and steam it for ten minutes, or until the pumpkin is tender.
Prepare the pumpkin for the microwave by peeling it, scooping out the seeds, and slicing it very thinly. Place on a plate that can be heated in the microwave, and cover tightly with plastic wrap. It should be done after seven to eight minutes on high in the microwave, or until the flesh of the pumpkin is mushy.
Put a pumpkin half, intact, into an electric pressure cooker. Place the food item in the center of the steamer rack in a circular formation, ensure that there is at least two inches of water covering it, and then set the timer for ten minutes on the Manual setting with a natural release.
First, use a spoon to scrape out the seeds, and then use a meat scraper to remove the cooked flesh; the skin should come off easily.
The peeled pumpkin has to have any excess water drained from it. Make a puree by mashing the ingredients with a fork or blending or processing them in a food processor. After adding the sugar, give it a taste, and make any necessary adjustments.
DOUBLE THE DOUGH:
Slowly adding sweet rice flour will result in the mixture taking on the consistency of putty. The amount of water contained in your pumpkin will determine the optimal quantity of rice flour to use in this recipe.
Create the cakes:
After the dough has been cut into equal portions, it should be formed into balls with a diameter of roughly 1 inch (40 grams), and then it should be flattened into a disc that is 0.5 inches thick. For the red bean-packed cakes, roll balls of red bean paste weighing 30 grams each.
After making a hole in the orange dough and inserting a ball of red bean paste into it, you will need to draw up the dough's sides to surround the ball, form the ball into a ball, and then press the ball onto a flat surface.
If you so choose, you may sprinkle sesame seeds on both sides of the cakes. Repeat with the remaining portion of the dough.
FRY THE CUPS IN OIL.
Before deep-frying, the oil must be heated to around 310 degrees Fahrenheit (the chopstick you put should create bubbles around it). When frying cakes, they should be put carefully into the oil and cooked until all sides are golden brown. After that, any oil that is left behind should be absorbed by the paper towels.
After preheating the oil in a pan that does not stick, the cakes should be placed in a single layer and then pan-fried. Fry in a skillet over medium-low heat, rotating once until both sides are golden brown.
Due to the use of sticky rice flour in their preparation, these pumpkin cakes have the finest flavor while they are still warm. You may save any leftover pumpkin cakes in the refrigerator, and then reheat them in a skillet without sticking (or pop them into the oven for a few minutes).
NOTES:
Choose a little sugar pumpkin, which is often used for baking, since it has the densest and tastiest flesh. The flesh of larger pumpkins is typically more stringy and watery. Although my experiment with kabocha squash was successful to a certain extent, you are free to utilize it as well.
However, since kabocha squash is far drier than pumpkin, you will need to include more water into the dough while working with it.
You may either sprinkle sugar on the cakes after they have been cooked or dunk them in sugar before serving them, whichever you prefer.
steam pumpkin cake chinese style ingredients
Ingredients
- 1 small pumpkin (400g after peeled and de-seeded), makes about 3 cups of pumpkin puree
- 1 3/4 cup + 2 tbsp (300g) glutinous rice flour, I used Mochiko's brand
- 3-4 tbsp (40-50g) unrefined cane sugar or coconut sugar, to taste
- 240g red bean paste*, optional
- 1 1/2 cups toasted sesame seeds
Instructions
The pumpkin puree must be produced. Remove the pumpkin's seeds before to peeling and thinly slicing them.
Bring 2 inches of water to a boil in a pot with a steamer rack, then place pumpkin on a plate on the rack and steam for 10 minutes, or until tender. (To microwave pumpkin, place slices on a covered plate and cook on high for 7 to 8 minutes, or until flesh is mushy.
Prepare halves of pumpkin for the instant pot. Set the pressure cooker to Manual (10) for 10 minutes with a natural release, and set the circular steamer rack over at least 2 inches of water.
The seeds may be removed, and the cooked flesh can be extracted with a spoon (the skin should come off easily). Puree the pumpkin by crushing it with a fork or pounding it in a blender to remove any excess water. Add sugar and taste to see if more is required.
Knead the dough. Gradually incorporate the glutinous rice flour until a dough forms. Depending on how moist your pumpkin is, you may need to modify the amount of flour you use.
Prepare the cakes beforehand. Cut the dough into quarters, roll each piece into a one-inch-diameter (40-gram) ball, and then flatten each ball into a one-and-a-half-inch-thick disc.
Prepare 30g red bean paste balls to be used in red bean-filled cakes. The cakes must be fried. Deep-frying needs oil heated to around 310 degrees Fahrenheit, which may be determined by inserting a chopstick in the oil and seeing the creation of bubbles around the chopstick.
Carefully place cakes in the oil and fry until golden brown on both sides; remove and drain on paper towels. Pan-frying necessitates heating oil in a non-stick pan and arranging the cakes in a single layer. Fry over medium heat and flip once to get a golden brown hue on both sides.
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