Photograph of the finished Pumpkin cake

China · Bánh bí đỏ nếp chiên vừng

Pumpkin cake

45 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pumpkin Pumpkin 1.8 lb
  • Photograph of Glutinous rice flour Glutinous rice flour 14.1 oz
  • Photograph of Sugar Sugar 4.9 oz
  • Photograph of Red bean Red bean 7.1 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 2.8 oz
  • Photograph of Oil Oil 1 cups
  • Photograph of Tapioca starch Tapioca starch 1.4 oz
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Steam the pumpkin for 15 minutes, then mash it and let it cool slightly until it's still warm.
  2. 2 Mix the glutinous rice flour into the warm pumpkin without adding water; the moisture from the pumpkin will absorb all the liquid from the flour.
  3. 3 Cook red beans until tender with sugar to form a thick paste, then roll into small balls.
  4. 4 Wrap the filling in the dough, flatten it to 1.5 cm, then roll both sides in roasted sesame seeds.
  5. 5 Fry over low heat for 4 minutes on each side; high heat will burn the crust while leaving the center of the pastry raw.

With an appliance

  • Air fryer 43 min

    Replace step 5: lightly spray both sides of the sesame-coated pumpkin pie with oil, fry in an air fryer at 175 degrees for 12 minutes, flipping at the 7th minute to ensure the pie cooks through without the sesame seeds burning.

Start cooking