Easy Chinese Gluten-Free Pumpkin Pancakes （南瓜饼 Nan Gua Bing)
These adorable looking, golden Chinese pumpkin pancakes are super soft and full of pumpkin flavor. They take only 30 minutes to make and they are great for dessert and snacks.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup pumpkin purée
- 1/2 cup sweet rice (glutinous rice) flour
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- ~ 2 tablespoons toasted sesame seeds (optional)
- ~2 tablespoons rice crumbs (optional)
Instructions
- 1
In a mixing bowl, add the 1 cup of pumpkin purée. Use a whisk or fork to make sure the pumpkin purée is smooth and without clumps.
- 2
Add the 1/2 cup of sweet rice flour and 2 tablespoons of sugar to the pumpkin purée, mixing thoroughly.
- 3
Pour some sesame seeds and rice crumbs into two separate small plates.
- 4
Use a tablespoon measurement spoon to scoop out some pumpkin mixture and roll it gently in between your palms to form a round ball. Roll the ball in either the sesame seeds or the rice crumbs.
- 5
Put the ball gently on a flat surface lined with parchment paper. Use your palm or fingers to gently press the ball into a round surfaced (slightly flattened) pancake. Repeat the same process to make the rest of the pancakes.
- 6
Heat a non-stick pan or well seasoned cast iron skillet under medium-low heat. Add the 1 tablespoon of vegetable oil. When the oil is getting warm, carefully add all the pumpkin pancakes to the pan in one layer. Pan fry for 3 to 4 minutes then gently flip all the pumpkin pancakes to the other side and pan fry for another 3-4 minutes. (Make sure the heat is medium-low or low. The pancakes will brown or burn if the heat is too high. When flipping, be extra careful as the pancakes are super soft.
- 7
Carefully transfer all the pumpkin pancakes to a plate to cool for a minute or two. The pancakes are best enjoyed when they are warm.