Pumpkin Cake (Steamed-Savory-Sweet Glutinous Pancakes)

Instructions

1. 1Steam cubed kabocha over boiling water until fork-tender (15–18 minutes). Drain well, then mash into smooth purée while still warm.

   蒸南瓜压泥

   🔍 Look for High heat 15–18 分钟 · 15–18 minutes

   Visual: 泥糊浓稠无颗粒，搅拌后留清晰纹路Purée is thick, lump-free, and holds ridges when stirred

   You know it's right when: 蒸汽减弱，南瓜块轻压即塌Steam stops rising vigorously and cubes collapse when pressed

2. 2Let purée cool to lukewarm (≈40°C), then mix in sugar and glutinous rice flour until a soft, slightly sticky dough forms.

   混合成团

   🔍 Look for 2–3 分钟 · 2–3 minutes

   Visual: 面团成团利落，碗壁留薄层微黏Dough gathers cleanly and leaves slight residue on bowl

   You know it's right when: 无干粉残留，面团温热且易操作No dry flour remains and dough feels warm but workable

3. 3Divide dough into 12 equal portions (~45 g each). Flatten each into 6 cm (2.5-inch) discs using floured palms.

   分剂压饼

   🔍 Look for 3–4 分钟 · 3–4 minutes

   Visual: 饼坯厚薄均匀、边缘完整无裂Discs are even thickness with smooth edges, no tearing

   You know it's right when: 面团受压微延展，不裂不散Dough yields gently under palm pressure without cracking

4. 4Heat oil in nonstick skillet over medium heat. Fry cakes until golden brown and crisp on both sides (2–3 minutes per side). Drain on paper towel.

   中小火煎至金黄

   🔍 Look for Medium heat 每面2–3 分钟 · 2–3 minutes per side

   Visual: 边缘微翘，表面初现细泡后转色Edges curl slightly and surface bubbles faintly before browning

   You know it's right when: 底面深金黄，轻推即离锅Bottom is deep golden and releases easily from pan

5. 5Cool on wire rack for 2 minutes before serving. Best eaten warm—the outer crisp gives way to a tender, sweet-savory interior.

   稍晾后趁热食

   🔍 Look for 2 分钟 · 2 minutes

   Visual: 表面微亮，散发柔和热气Surface glistens faintly and emits gentle steam

   You know it's right when: 触之温热不烫手Cakes feel warm to touch but not scalding