Pumpkin Rice Cakes
Servings: 12 pumpkin cakes
Calories: 144kcal
Crispy outside, sticky inside, these lightly sweet Chinese Pumpkin Rice Cakes are naturally vegan and easily made gluten-free. Can be pan-fried or air fried!
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Ingredients
- 1 cup cooked kabocha squash (roasted, not steamed)
- 1 cup glutinous rice flour (aka sticky rice flour or mochiko)
- ½ cup granulated sugar
- ½ cup panko breadcrumbs or sesame seeds
- Neutral oil (for frying)
Instructions
- Mash 1 cup cooked kabocha squash into a puree (it's ok if there are some small lumps).
- Add 1 cup glutinous rice flour and 1/2 cup granulated sugar and mix well. Knead into a dough and add more flour if it’s too wet. The consistency should be a little softer than playdough.
- Form into small balls the size of ping pong balls, and flatten into 1-inch thick cakes.
- Tip 1/2 cup panko breadcrumbs or sesame seeds into a plate or shallow bowl. Press each pumpkin cake into the bowl on both sides so that it’s covered in breadcrumbs.
- Air Fryer: Cover tray basket with aluminum foil. Drizzle plenty of oil onto the foil. Add pumpkin cakes and drizzle with more oil. Air fry 400 °F for 20 minutes, flip halfway through.
- Pan Fry: Pan-frying is the traditional way to cook these Chinese pumpkin cakes, for a softer, moister texture. Fill up a skillet with half an inch of oil and drop in the pumpkin cakes. Flip until each side is golden brown.
Nutrition
Calories: 144kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 20mg | Potassium: 58mg | Fiber: 1g | Sugar: 6g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg