Pumpkin Cake

Alternative names	Nangua Bing; fried pumpkin cake; Chinese pumpkin pastry; 南瓜餅
Pinyin	Nán guā bǐng
Type	Fried or pan-fried pumpkin-and-glutinous-rice cake
Course	Snack / dessert
Place of origin	China
Region or state	Nationwide Chinese home and street snacks; Jiangnan and southern sticky-rice pastry styles common
Other	Pumpkin sticky-rice cake — not Western pumpkin pie

Pumpkin Cake (Simplified Chinese: 南瓜饼; Traditional Chinese: 南瓜餅; Pinyin: Nán guā bǐng; also nangua bing) is a Chinese snack of cooked mashed pumpkin blended with glutinous-rice flour (sometimes wheat flour), shaped into discs or balls—often filled with red-bean or other sweet paste—and deep-fried or pan-fried until the exterior is golden and lightly crisp while the interior stays soft and chewy. Soft exclusive inventorship claims are folk. It is not Western pumpkin pie, and not savory pumpkin stir-fries.^[1]

Characteristics

Golden fried discs; soft sticky interior; mild pumpkin sweetness; optional bean-paste filling.

Ingredients (overview)

Pumpkin; glutinous-rice flour; sugar; optional red-bean paste; frying oil. Overview only.

History and culture

Common Chinese home and street sweet across many regions; autumn pumpkin abundance makes it a seasonal snack in popular food writing. English says "Chinese pumpkin cake" or "nangua bing." See Nian Gao and Sesame Ball.

Serving and variations

Tea snack or dessert plate. See Nian Gao, Sesame Ball, and Sweet Potato Balls.

References

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