Pumpkin cakes, a beloved autumn treat, are easy to make and packed with warm spices. Here’s a refined recipe for delicious results.
First, prepare the dough: Mix 300g glutinous rice flour with 50g wheat flour for better texture. Gradually add 200ml warm water and 30g sugar, kneading into a smooth, soft dough. Let it rest for 30 minutes.
Next, make the filling: Combine 200g cooked pumpkin puree with 20g sugar, a pinch of salt, and 1/2 teaspoon cinnamon. Mix well until thick; adjust consistency by adding a few bread crumbs if too wet.
Divide the dough into 8 equal balls, flatten each into a circle. Place a tablespoon of filling in the center, wrap tightly, and seal the edges. Flatten gently into a 1cm-thick patty.
Heat 2 tablespoons of oil in a pan over medium-low heat. Fry each patty for 3-4 minutes per side until golden and crispy. Drain excess oil on paper towels.
Serve warm with a dusting of powdered sugar or a drizzle of honey. These cakes are best enjoyed fresh, offering a delightful balance of sweet pumpkin and fragrant spices. Enjoy this homemade autumn delight!