Omnivore's Cookbook · by Maggie Zhu★ 5.0 (10)
Chinese Pumpkin Cake (南瓜饼)
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 5%
CARBS 26G84% OF CAL
2G FIBER0G ADDED0G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 1G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Golden, crispy pumpkin cakes with a gooey mochi-like interior and sweet red bean paste filling. A traditional Chinese festival treat.
dessertchinesebaked good💨 air fryer🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 can (15 oz) pumpkin puree ((or 25 oz (700 g) pumpkin))
- 2 cups (250 g) glutinous rice flour
- 1/2 cup bread crumbs
- Oil spray ((or oil for frying))
- 2/3 cup red bean paste
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 5%
CARBS 26G84% OF CAL
2G FIBER0G ADDED0G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 1G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 10m
- Sodium
- 36mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 19mg
- Calcium
- 23mg
- Iron
- 0.91mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.