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Pumpkin Glutinous Rice Pancakes 2

Low-Oil Pumpkin Glutinous Rice Pancakes

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.
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Course Dessert
Cuisine Chinese
Servings 3

Ingredients
  

Pumpkin Glutinous Dough

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

Filling

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

Other

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

Instructions
 

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.

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.

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.

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.

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