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Chinese Sweet Potato and Pumpkin Cakes

🥮 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

  • Sweet potatoes: 300 g

  • Pumpkin: 200 g

  • Glutinous rice flour: 200–250 g (adjust as needed)

  • White sugar: 2–3 tbsp (optional, to taste)

  • White sesame seeds: 50 g

  • Cooking oil: for shallow frying

👩‍🍳 Instructions

Step 1. Prepare the Vegetables

  1. Peel the sweet potatoes and pumpkin, then cut them into small chunks.

  2. Steam or boil the pieces until soft (about 15–20 minutes).

  3. Drain well to remove excess water.

Step 2. Mash and Mix

  1. Mash the steamed sweet potatoes and pumpkin together until smooth.

  2. Add sugar to taste and mix well.

  3. 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

  1. Divide the dough into equal portions and roll them into small balls.

  2. Gently flatten each ball into a round cake, about 1 cm thick.

  3. Coat both sides with white sesame seeds, pressing lightly so the seeds stick.

Step 4. Fry the Cakes

  1. Heat a non-stick pan and add a thin layer of oil.

  2. Place the cakes in the pan over medium-low heat.

  3. Pan-fry each side for about 3–4 minutes, until golden brown and fragrant.

  4. Remove and drain excess oil on kitchen paper.

Step 5. Serve

  • Enjoy the cakes warm for the best texture—crispy outside, soft and sweet inside.

  • They can be paired with tea or served as a snack/dessert.

🌟 Tips

  • Do not add too much sugar if your sweet potatoes and pumpkin are naturally sweet.

  • If the dough is too wet, add more glutinous rice flour until it becomes pliable.

  • 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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