glutinous rice pumpkin pie

How to Make Glutinous Rice Pumpkin Cakes: A Step-by-Step Guide

Glutinous rice pumpkin cakes, or *Nan Gao Bing*, are a beloved autumn treat blending the sweetness of pumpkin with the chewy texture of glutinous rice. Here’s a simple, foolproof recipe to make them at home.

Ingredients:

- 500g fresh pumpkin, peeled and diced

- 150g glutinous rice flour

- 50g all-purpose flour (for elasticity)

- 50g sugar (adjust to taste)

- 1 tbsp coconut oil (or vegetable oil)

- Sesame seeds or chopped walnuts for garnish (optional)

Steps:

1. Prepare the Pumpkin: Steam diced pumpkin until tender (15–20 minutes). Mash into a smooth puree. Let it cool slightly.

2. Mix the Dough: In a bowl, combine glutinous rice flour, all-purpose flour, and sugar. Gradually add the pumpkin puree and oil, kneading into a soft, non-sticky dough. If too dry, add a little warm water; too wet, sprinkle extra flour.

3. Shape the Cakes: Divide the dough into 12–15 equal balls. Flatten each into a small disc, about 1cm thick. Optionally, press sesame seeds or walnuts on top.

4. Cook: Heat a non-stick pan over low heat. Lightly oil the pan and cook each cake for 2–3 minutes per side until golden and slightly crispy. Alternatively, steam for 10 minutes for a softer texture.

Serve warm as a snack or dessert. These cakes keep well in an airtight container for 3 days. Enjoy the harmonious blend of pumpkin’s earthiness and glutinous rice’s chewy goodness!