Recipe Introduction

I hate wasting leftover pumpkin, so I often turn it into these soft, chewy pumpkin glutinous rice pancakes. They’re lightly sweet, naturally fragrant, and pan-cooked with very little oil—never dry or hard. The method is simple, the ingredients are basic, and even first-timers can make them successfully at home.

The pumpkin dough is tender and elastic, with a gentle sweetness that comes straight from the pumpkin itself. Inside, a smooth red bean filling adds richness without being heavy. Slowly pan-cooked over low heat, these pancakes stay soft even after cooling, making them perfect for breakfast, snacks, or afternoon tea.

Why You’ll Love This Recipe

Uses up leftover pumpkin—no waste
Soft, chewy texture that doesn’t turn hard
Naturally sweet with minimal sugar
Low-oil, healthier pan-frying method
Simple tools and beginner-friendly steps

Red bean filling is also versatile—try it in Yellow Millet Pancakes, Handmade Red Bean Buns, Red Bean Paste Rolls, or Homemade Lvdagun.
Pumpkin can also be used to make Veggie-Shaped Steamed Buns, Pumpkin Rose Steamed Buns, Pumpkin Steamed Cake, and Pumpkin Steamed Buns.

Ingredients (Makes 8–10 pancakes, about 8cm each)

Pumpkin Glutinous Dough

300g pumpkin (about 250g flesh after peeling; use sweet varieties like kabocha or mature pumpkin)
200–250g glutinous rice flour (add gradually, depending on moisture)
10g granulated sugar (optional; adjust to pumpkin sweetness, up to 15g)

Filling

150g red bean paste (or sweet bean filling, divided into 8–10 portions)

Other

30g white sesame seeds (optional)
10g cooking oil (for brushing the pan)
Steamer, non-stick pan, spatula, plastic wrap

Instructions

1. Steam and Mash the Pumpkin

Peel and deseed the pumpkin, then slice into 2–3cm pieces. Steam over medium heat for 10–12 minutes, until easily pierced with chopsticks. While hot, add sugar (if using) and mash until completely smooth. Let cool to room temperature before adding flour.

2. Make the Pumpkin Dough

Gradually add glutinous rice flour to the cooled pumpkin purée, mixing as you go. Knead by hand for 5–8 minutes until a smooth, soft, non-sticky dough forms.
The dough should feel tender and pliable, not stiff. Cover and rest for 10 minutes to relax the dough.

3. Portion, Fill, and Shape

Divide the dough into 8–10 equal portions (about 40–45g each). Roll each into a ball, press a well in the center, and place in one portion of red bean filling. Carefully seal and flatten into a round pancake about 8cm wide and 0.8–1cm thick.
If using sesame seeds, lightly brush the surface with water and coat both sides.

4. Pan-Fry with Minimal Oil

Preheat a non-stick pan over low heat for 2 minutes. Lightly brush with oil. Place the pancakes in the pan and cook over low heat for 3–4 minutes per side until golden.
Press gently—if the pancake springs back and slightly puffs, it’s fully cooked. Remove and enjoy warm.

Notes & Tips

Always add glutinous rice flour gradually—pumpkin moisture varies greatly.
The dough should be soft but not sticky; overly firm dough will turn hard after cooking.
Use low heat only—these pancakes contain natural sugars and burn easily.
Minimal oil is enough; just brush the pan lightly.
Fillings can be swapped with black sesame, peanut, or durian paste.

Frequently Asked Questions

Why did my pancakes crack?
The dough was likely too dry. Add a little warm water and knead until soft.

Why are they sticking to the pan?
The pan may not have been preheated, or there wasn’t enough oil brushed on.

Can I store them?
They’re best eaten the same day. Store leftovers refrigerated for up to 2 days and reheat gently in a pan or microwave for 10 seconds.

Can I make them sweeter?
Yes—add more sugar to the dough or choose a sweeter filling.

Low-Oil Pumpkin Glutinous Rice Pancakes

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Course Dessert

Cuisine Chinese

Servings 3