Pumpkin Pancakes | Chinese Style

A lazy day like today after picking up kids, putting them into the bath, dealing with who comes out the bath later type of dramas, I literally just want to sit down on the couch and pretend I’m deep sleeping.

Hubby has been busy with the garden before body corporate starts nagging, so I need to make something quick and filling for the tiring kiddos, so we can all rest for the rest of the night. I was happily surprised to find a bag of frozen pumpkin at the hidden corner of the freezer. Hence, time for my Pumpkin Pancakes Chinese Style!!

SERVING SIZE: 20 Small Pancakes
Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 minsCategory, , , ,


 150 g Pumpkin (sliced)
 75 g Icing sugar(can change the amount depends on how sweet you like)
 150 g Sticky rice flour
 5 tbsp Vegetable oil



Steam pumpkin on high fire for 15minutes till fully cooked;


Mash the pumpkin and mix with sugar while it's still warm;


Mix the flour into the pumpkin mixture till it forms a soft non-sticky dough, add more flour if it's needed;


Heat up oil under medium heat,


Take a tablespoon of the mixture and form a ball in your hand, gently flatten it using fingers and put in the frying pan, fry 3-5 minutes,


Flip it during the process, make sure both sides are golden.


To confirm if it's cooked, using a spoon to press the surface of the pancake, if it bounces back quickly, it's done;


Take all the pancakes out and enjoy! Make sure they are cooled down before serving to kids.


Quick, easy and filling, trust me, you need to save some for yourself before they are all gone.

fried pumpkin cakes recipe

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2 Responses

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