Comments on: Chinese Pumpkin Cake (南瓜饼)

By: Maggie Zhu

Maggie Zhu — Wed, 21 Feb 2024 15:00:11 +0000

In reply to Dorien. I don't think rice flour will work because the dough might not come together, and the texture of the end result will be completely different (not sticky at all).

By: Dorien

Dorien — Tue, 20 Feb 2024 16:07:23 +0000

Hi, I can’t find glutinous rice flour where I live, but I found rice flour, do you think it may work adequately or it would be a total mess and not worth trying? Thank-you so much

By: Cathy

Cathy — Thu, 09 Nov 2023 03:10:24 +0000

This was a huge hit and incredibly easy to make. I used red kuri squash and steamed as directed, but next time I will peel before steaming instead of after. I accidentally peeled some of it beforehand, and I couldn’t notice any difference in the result, but it was easier to peel raw rather than steamed.

By: Cassandra Petersen

Cassandra Petersen — Mon, 30 Oct 2023 00:28:13 +0000

This recipe was so good! I love the crisp and biting into pumpkin flavor. My family is debating on what to classify these as, definitely dessert but they don’t agree with them being called cakes. Donuts is slightly close with the fried dough. My brother said they are patties. Nothing quite fits for putting western classifications on it, they just are unique!

By: Maggie Zhu

Maggie Zhu — Sun, 09 Oct 2022 15:25:13 +0000

In reply to Natasha. So happy to hear you like the recipe! I think you can freeze the dough, but it might be better to assemble the pumpkins cakes and freeze the uncooked cakes. I have not tried freezing the dough and not sure if it's still easy to work with once frozen.

By: Natasha

Natasha — Fri, 07 Oct 2022 05:47:16 +0000

I love this recipe! Already made it 4 times! Maggie, can you freeze the pumpkin dough? Will thawing change its texture and affect anything significantly?
Thank you!!

By: Randall Russell

Randall Russell — Fri, 30 Sep 2022 17:53:51 +0000

It looks good can’t wait to make it

By: Randall Russell

Randall Russell — Fri, 30 Sep 2022 17:50:30 +0000

Looks very good can’t wait to make it

By: Maggie Zhu

Maggie Zhu — Mon, 20 Sep 2021 16:22:58 +0000

In reply to Helen. I usually just heat them over medium low heat in a pan with a bit oil to get the outside crisp up again. I think a toaster oven should work at a low temp (300 to 350 F).

By: Helen

Helen — Sun, 19 Sep 2021 23:21:58 +0000

Hi Maggie! How do you recommend reheating these buns the day after cooking them to keep their texture as best as possible? Thanks so much!