🥮 Chinese Sweet Potato and Pumpkin Cakes
Hongshu Nanguabing is a traditional Chinese snack made from mashed sweet potatoes and pumpkin, coated in sesame seeds, and pan-fried until golden and crispy on the outside while soft and sweet inside. These cakes are simple to make, healthy, and perfect for breakfast, dessert, or an afternoon treat.
🛒 Ingredients
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Sweet potatoes: 300 g
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Pumpkin: 200 g
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Glutinous rice flour: 200–250 g (adjust as needed)
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White sugar: 2–3 tbsp (optional, to taste)
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White sesame seeds: 50 g
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Cooking oil: for shallow frying
👩🍳 Instructions
Step 1. Prepare the Vegetables
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Peel the sweet potatoes and pumpkin, then cut them into small chunks.
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Steam or boil the pieces until soft (about 15–20 minutes).
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Drain well to remove excess water.
Step 2. Mash and Mix
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Mash the steamed sweet potatoes and pumpkin together until smooth.
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Add sugar to taste and mix well.
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Gradually add glutinous rice flour, kneading into a soft, smooth dough that is not sticky. (Adjust the flour depending on moisture content.)
Step 3. Shape the Cakes
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Divide the dough into equal portions and roll them into small balls.
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Gently flatten each ball into a round cake, about 1 cm thick.
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Coat both sides with white sesame seeds, pressing lightly so the seeds stick.
Step 4. Fry the Cakes
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Heat a non-stick pan and add a thin layer of oil.
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Place the cakes in the pan over medium-low heat.
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Pan-fry each side for about 3–4 minutes, until golden brown and fragrant.
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Remove and drain excess oil on kitchen paper.
Step 5. Serve
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Enjoy the cakes warm for the best texture—crispy outside, soft and sweet inside.
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They can be paired with tea or served as a snack/dessert.
🌟 Tips
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Do not add too much sugar if your sweet potatoes and pumpkin are naturally sweet.
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If the dough is too wet, add more glutinous rice flour until it becomes pliable.
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For a healthier version, you can also bake the cakes in the oven at 180°C (356°F) for 20 minutes, flipping halfway.
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