Chinese Pumpkin Cake 


Chinese Pumpkin Cake, also known as Nan Gua Bing, offers a unique blend of flavours that are both delightful and subtly sweet. Made with pumpkin puree and a touch of sugar, the cake has a naturally sweet, earthy flavour that is enhanced by the aromatic notes of glutinous rice flour.

One of the standout features of Chinese Pumpkin Cake is its texture. The use of glutinous rice flour gives the cake a moist, chewy consistency that is both satisfying and comforting. This texture is a hallmark of many traditional Chinese desserts and provides a unique eating experience that is different from the typical crumbly or fluffy textures of Western cakes.

Chinese Pumpkin Cake is visually appealing with its golden-orange hue and often decorative toppings. When cut into squares or shapes, the cake’s vibrant colour and glossy appearance make it an attractive addition to any dessert table.

Chinese Pumpkin Cake

These cakes are Chewy, Crispy and ohhhhhh so perfectly sweet. You won't be disappointed so give it a go.
Servings 4
Prep Time 10 minutes
Cook Time 35 minutes


  • 450 g Pumpkin
  • 1/2 Cup Sugar
  • 220 g Glutinous Rice Flour
  • Sweet Red Bean Paste
  • Bread Crumbs I use Panko
  • Oil for frying


  • Cut pumpkin into manageable pieces, scoop out seeds and then cut into chunks.
  • Steam pumpkin for approximately 30 minutes or until pumpkin is tender. Remove skin off pumpkin and place into a clean tea towel or muslin cloth. Squeeze out excess water.
  • Place drained (still warm) pumpkin into a bowl and add the sugar, mash with a fork and mix well.
  • In a large bowl measure out 220g of glutinous rice flour, add sugared pumpkin and knead to create a dough. Roll mixture into a sausage shape and cut into 12 equal pieces.
  • Flatten each ball into a disc and add 1 tsp of red bean paste, carefully gather in the edges to seal the paste into the centre of the cake. Roll into a ball and then lightly flatten into a hockey puck shape.
  • Lightly brush with water and coat with breadcrumbs.
  • Finally, preheat your wok/frying pan with 1.5cm of oil and gently fry the cakes for 2 minutes each side until golden brown. Transfer to a wire rack or kitchen paper to drain.
  • Once cooled take a huge bite and enjoy!
Calories: 725kcal
Course: Desserts
Cuisine: Chinese
Keyword: Crispy, Pumpkin, Sweet
Collection: Party food recipes


Calories: 725kcal | Carbohydrates: 37g | Protein: 34g | Fat: 55g | Saturated Fat: 10g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 8mg | Potassium: 911mg | Fiber: 7g | Sugar: 27g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 10mg
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