Description
Sesame Chinese Pumpkin Pancakes are crispy on the outside, tender and chewy inside, with the natural sweetness of pumpkin and a nutty sesame coating. They can be enjoyed plain or filled with red bean paste, making them perfect for snacks, breakfast, or dessert.
Ingredients
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)
2/3 cup sweetened red bean paste (optional, for filling)
1 1/2 cups toasted sesame seeds (optional, for coating)
Neutral-flavored oil (vegetable or canola oil, for frying)
Instructions
- If using fresh pumpkin or squash, peel, seed, and slice into ½-inch slices. Steam 10 minutes, microwave 7–8 minutes, or pressure cook 10 minutes until soft. Mash until smooth. If using canned pumpkin purée, skip cooking and mash steps. Stir in sugar and adjust to taste.
- Gradually add mochiko flour to sweetened pumpkin, mixing until a soft, putty-like dough forms. If too sticky, add a little more flour until pliable.
- Divide dough into 40g portions. Roll into balls and flatten into ½-inch thick discs. For filled pancakes, roll 30g red bean paste into balls, place in dough discs, seal, and flatten again. Press both sides into sesame seeds if using.
- For deep-frying: Heat 2 cups oil to 320°F (160°C). Fry pancakes until golden brown on both sides, about 3 minutes total. For pan-frying: Heat ¼ cup oil in a pan and cook pancakes 3 minutes per side until crisp and golden.
- Drain on paper towels and serve warm.
Notes
Use different fillings such as sweetened coconut flakes, black sesame paste, or savory options like sautéed mushrooms.
Add cinnamon or ginger to the dough for extra warmth and flavor.
For a lighter version, bake at 350°F (175°C) for about 15 minutes, flipping halfway.
Store leftovers in the fridge up to 3 days or freeze up to 1 month. Reheat by pan-frying for 1–2 minutes per side.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Pancakes
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 12 g
- Sodium: 20 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
