Why You’ll Love This Recipe
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Sweet and Savory: The natural sweetness of pumpkin combined with the nutty sesame coating creates a perfect balance of flavors.
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Customizable: Fill the pancakes with red bean paste for extra sweetness or enjoy them plain for a simpler version.
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Crispy & Tender: The contrast between the crispy, sesame-coated exterior and the soft, chewy interior is simply irresistible.
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Versatile: These pancakes make a great snack, breakfast, or dessert and are perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
2 cups mochiko (glutinous rice flour)
1 can pumpkin purée or 2 cups mashed cooked pumpkin or winter squash
1/4 cup unrefined cane sugar or coconut sugar (or to taste)
For the filling (optional):
2/3 cup sweetened red bean paste
For the coating (optional):
1 1/2 cups toasted sesame seeds
For frying:
Neutral-flavored oil (e.g., vegetable or canola oil)
Directions
Step 1: Prepare the Pumpkin
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If using fresh pumpkin or squash, peel, seed, and slice the flesh into ½-inch slices. Steam for 10 minutes, microwave for 7–8 minutes, or cook in an electric pressure cooker for 10 minutes until soft and easily pierced with a fork.
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Scrape the cooked flesh from the peel, drain any excess water, and mash or blend until smooth.
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If using canned pumpkin purée, skip the cooking and mashing steps. Simply stir in the sugar and taste, adjusting the sweetness as needed.
Step 2: Make the Dough
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Gradually add mochiko (glutinous rice flour) to the sweetened pumpkin purée, mixing in increments until the mixture forms a soft, putty-like dough that holds its shape when squeezed.
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If the dough is too sticky, add a bit more rice flour until it is firm but still pliable.
Step 3: Shape the Pancakes
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Divide the dough into portions weighing about 40 grams each, the size of a golf ball. Roll each portion into a ball and then flatten it into a ½-inch thick disc.
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If using red bean paste, take about 30g of paste and roll it into balls. Create an indentation in the center of each dough disc, place the red bean ball inside, and fold the dough around it, sealing the filling inside. Then, flatten it again into a disc.
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For extra flavor, dip each pancake in toasted sesame seeds on both sides, pressing gently so the seeds stick well.
Step 4: Fry the Pancakes
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For deep-frying: Heat about 2 cups of neutral-flavored oil in a deep pot or wok to 320°F (160°C). Carefully slide the cakes into the hot oil and fry until golden brown and crispy on both sides, flipping as needed (about 3 minutes in total).
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For pan-frying: Use about ¼ cup of oil in a nonstick or cast-iron pan. Cook the cakes over medium heat in a single layer until golden and crisp on both sides, flipping carefully (about 3 minutes per side). For best results, fry in smaller batches to avoid overcrowding.
Step 5: Drain and Serve
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Drain the cooked pancakes on paper towels to remove excess oil.
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Serve warm and enjoy!
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 32 minutes
Total Time: 47 minutes
Variations
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Vegan Option: Skip the red bean paste filling or use a plant-based sweetened red bean paste for a fully vegan version.
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Different Fillings: Experiment with other fillings such as sweetened coconut flakes, black sesame paste, or even a savory filling like sautéed mushrooms or spinach.
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Spicy Kick: Add a pinch of cinnamon or ginger to the dough for a warm, spiced flavor.
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Baked Version: To make these pancakes healthier, bake them at 350°F (175°C) for about 15 minutes until golden brown, flipping halfway through.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply pan-fry for 1–2 minutes on each side to crisp them up again. These pancakes can also be frozen. Just layer them between parchment paper and store them in an airtight container for up to 1 month. Thaw and reheat in the pan before serving.
FAQs
Can I use regular rice flour instead of mochiko (glutinous rice flour)?
No, mochiko (glutinous rice flour) is necessary for the chewy texture that defines these pancakes. Regular rice flour won’t yield the same result.
Can I use a different type of pumpkin?
Yes, any winter squash variety like butternut or kabocha will work, as long as they are soft when cooked.
What kind of oil should I use for frying?
Use a neutral-flavored oil such as vegetable, canola, or sunflower oil. Avoid oils with strong flavors like olive oil, as they can alter the taste of the pancakes.
How do I make these pancakes gluten-free?
Mochiko is naturally gluten-free, so the recipe is already gluten-free. Just be sure to check the red bean paste (if used) to ensure it’s gluten-free as well.
Can I make these pancakes ahead of time?
Yes, you can make the pancakes in advance and store them in the refrigerator for up to 3 days. Reheat by pan-frying to bring back the crispy exterior.
Conclusion
Sesame Chinese Pumpkin Pancakes are a deliciously satisfying treat, combining the natural sweetness of pumpkin with the rich, nutty flavor of sesame. Whether enjoyed as a snack, dessert, or breakfast, these pancakes are a fun and flavorful way to experience the delightful textures of Chinese-inspired pancakes. With the option to fill them with red bean paste, these pancakes are sure to please a wide range of tastes.
