"crunchy sesame seeds, chewy interior, subtly sweet | you're only 30 minutes away from these cakes"
/南瓜饼 (Vegan Chinese Pumpkin Cakes)
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- Recipe Card
Prep time: 20mins
Cook time: 10mins
Serves or Makes: 10
Recipe Card
ingredients
- 1/2 cup pumpkin puree
- 1 cup (minus 1 tablespoon) glutinous rice flour
- 1/4 cup brown sugar
- 1 1/2 teaspoons rice flour
- 1 tablespoon oil
- 1/3 cup non-dairy milk
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
Method
Step 1
Mix the pumpkin, glutinous rice flour and brown sugar together. The mixture will still be really dry.
Step 2
Heat the rice flour, oil and milk in a small pan until it boils and a wet paste forms. Pour the boiling paste into the pumpkin dough and mix to combine.
Step 3
Once the mixture is cooler, knead it together with your hands on a clean work surface. It's going to seem really dry, but it will come together in a few minutes. You should get a pliable dough that doesn't stick to your hands at all. (You might need to add some glutinous rice flour if it still sticks)
Step 4
Divide the dough into 10 equal parts and roll into balls.
Step 5
On a small baking tray, arrange the sesame seeds evenly. Flatten each ball of dough with your palm on the tray so that the seeds are embedded in the dough. Flip and repeat so that both sides are fully covered with sesame seeds. You should get about ¼-inch thick rounds.
Step 6
Heat up a large pan with some oil over medium heat. Pan-fry the biscuits until they turn golden brown. Flip and repeat with the other side.
Step 7
Let them cool slightly, patting off the excess oil with paper towels. Best served fresh while they are crispy. Enjoy!