Chinese Snack |


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Pumpkin cake

Pumpkin cake


“Pumpkin is a kind of food with high nutritional value. It has the functions of detoxification, nourishing the face, invigorating the spleen and stomach.In order to preserve the sweetness and nutrition of pumpkin, steaming instead of frying is the best way to make soft, waxy and sweet pumpkin pie.


Main material

Material Quantity
Glutinous rice flour 150g
corn starch 40g
Red bean stuffing Appropriate amount
Pumpkin seed Appropriate amount
Berry sugar 45g


Material Quantity
Pumpkin 250g


Flavor Sweet taste
Technology steam
time consuming An hour
difficulty simple


step 1:

Peel the pumpkin and cut it into small pieces.

step 1

step 2:

Steam in a steamer and cook in a pan.

step 2

step 3:

Pumpkins are mashed with sugar and forks.(Pumpkin with too much water can be extruded with filter cloth as an aid)

step 3

step 4:

While the pumpkin paste is still warm, add 150 g glutinous rice flour and starch at one time and knead well.

step 4

step 5:

Then add dry glutinous rice flour to adjust according to the degree of dryness and wetness of dough.

step 5

step 6:

Knead into a soft, hands-free dough.

step 6

step 7:

Divide the dough into 30g.

step 7

step 8:

Fill in 15 g of red bean stuffing.

step 8

step 9:

Press the pumpkin pattern with toothpick.

step 9

step 10:

Insert pumpkin seeds at the top.

step 10

step 11:

Pumpkin cake is prepared by putting oil paper on the bottom, steaming cage, steaming cloth on the top of the steaming cage, and steaming on high heat for about 10 minutes.

step 11


/ dough / 1. Because the water content of pumpkin of different varieties and the water absorption of glutinous rice flour of different brands are different, the 100g glutinous rice flour used in the formulation is the reference value, and the actual dosage depends on the degree of dryness and wetness of dough.2. If the water content of pumpkin is high, add a small amount of glutinous rice flour several times to adjust.Pumpkin water is less, while a small amount of multiple heating water adjustment.3. When dough is not used, it should be wrapped with fresh-keeping film to prevent the surface from drying and cracking./ After steaming/pumpkin cake is put into the steaming cage, the top of the steaming cage is covered with a tea towel or a steaming cage cloth and then covered with a pot cover, which can prevent the droplets from falling on the pumpkin cake during the steaming process, resulting in excessive water content collapse and uneven surface of the pumpkin cake./ Anti-sticking/1. Packing oil paper on the bottom of pumpkin cake can prevent dough from sticking to steaming cage or container.2. Even with oil paper, the fresh steamed pumpkin cake will stick to the hand. Pumpkin cake should be thoroughly cooled before tearing off the oil paper.No bothersome little partner can also brush the oil paper umbrella with thin oil and put the pumpkin pie, which can reduce the degree of adhesion./ Preservation/refrigeration can be kept for about 1 week, freezing for about 3 weeks, and food needs to be reheated.