Soft, chewy, and lightly sweet — these Pumpkin Glutinous Rice Pancakes are filled with smooth red bean paste and pan-fried to golden perfection. A cozy family treat that’s naturally gluten-free and easy to make! 🍂🥮
Prep: 15 minutes
Cook: 20 minutes
Yield: 12-13 pancakes
Ingredients:
- Pumpkin: 380g
- Glutinous rice flour: 400g
- Sugar: 30g
- Red bean paste: 300-325g
Instructions:
- Cut the pumpkin into small pieces and steam for 20 minutes.
- Mash the steamed pumpkin into a puree in a medium size bowl. Add glutinous rice flour and sugar and mix well until fully combined. The dough should not stick to your hands.
- Divide the dough into 12-13 equal portions, about 60-65g each.
- Add 25g of red bean paste to each portion and wrap it up.
- In a non-stick pan with a little oil, pan-fry each side over low heat for 2–3 minutes. Cook four or five pancakes at a time.
- Store the pancakes in a container with a lid for freshness. Storage in the fridge up to 3-4 days.
