Glutinous Rice Pumpkin Pancake

Main Ingredients

• Pumpkin (ripe old pumpkin, peeled and deseeded net weight) 200g
• Glutinous rice flour 180-200g
• White sugar (or condensed milk) 20-30g
• Cooking oil (for frying) Approx. 30-50ml
• Breadcrumbs or white sesame seeds Approx. 30g
• Red bean paste Approx. 100g
• Black sesame paste or crushed peanuts To taste

Steps

1. Peel the pumpkin, remove the seeds and pith, and slice into thin pieces (approx. 0.5 cm thick — thinner slices steam faster). Place the slices in a steamer and steam over high heat for 12-15 minutes until completely soft and easily pierced with a chopstick.

   

2. Remove the steamed pumpkin and pour off any excess water that has accumulated in the bowl (too much water will make the dough too wet). While still hot, add the sugar (or condensed milk) and mash into a smooth puree using a spoon or masher.

   

3. Gradually add the glutinous rice flour to the pumpkin puree (add most of it first, reserving a little for adjustments). Stir with chopsticks until it forms a flaky texture, then knead with your hands into a smooth, non-sticky dough. Different pumpkins have different moisture levels, so adjust the flour amount accordingly — add more flour if too sticky; add a little water or milk if too dry and cracking. Cover the dough with plastic wrap and let it rest for 10 minutes.

   

4. Roll the dough into a log and cut into small portions of about 25-30g each (yields about 10-12 pieces). Take one portion, roll into a ball, flatten it, and shape into a small bowl with thick center and thin edges. Place a portion of red bean paste (or other filling) into the center, seal the edges using the "tiger mouth" technique, roll back into a ball, and gently flatten into a disc (about 1-1.5 cm thick).

   

5. Coat both sides of the flattened pancakes evenly with breadcrumbs or white sesame seeds, pressing gently to adhere. This step creates an extra crispy crust during frying.

   

6. Heat a non-stick pan over medium heat and add cooking oil (enough to cover the bottom, about half a finger's depth). Heat the oil to medium-low temperature (approx. 120-130°C / 248-266°F — oil surface shimmers slightly). Reduce to medium-low heat, place the pancake dough into the pan, and fry slowly over low heat. Fry until one side is golden brown and set, then flip. Fry both sides until golden brown and the pancakes puff up slightly (about 2-3 minutes per side, approximately 5-6 minutes total). Do not use high heat, or the outside will burn before the inside cooks.

   

7. Remove the cooked pancakes and place them on a paper towel to absorb excess oil. Serve warm.

   

TCM Notes

Pumpkin's carotene content ranks among the highest in vegetables. It converts to vitamin A in the body, which is essential for vision protection and maintaining healthy epithelial tissues (skin and mucous membranes). Its pectin binds to harmful substances (heavy metals, bacterial toxins) in the body, providing detoxification benefits. Glutinous rice is rich in amylopectin (over 98%), which gives it its high viscosity and soft, chewy texture. While it raises blood sugar relatively quickly, it also provides sustained energy release. Traditional Chinese Medicine Perspective: Pumpkin: Sweet, warm in nature, channels to the Spleen and Stomach. Tonifies the middle and supplements qi, reduces inflammation and relieves pain, detoxifies and kills parasites. Helps with spleen-qi weakness, malnutrition, and lung abscess. Glutinous rice: Sweet, warm in nature, channels to the Spleen, Stomach, and Lung. Tonifies the middle and supplements qi, strengthens the spleen and warms the stomach, consolidates the exterior and stops sweating. Beneficial for poor appetite, diarrhea, and spontaneous sweating caused by spleen-stomach deficiency-cold. Modern Nutrition Research: Eye health: Rich β-carotene converts to vitamin A, preventing night blindness and dry eye syndrome. Gastric mucosa protection: Pectin forms a protective film, reducing irritation to the stomach lining — suitable for those with gastritis or ulcers. Energy replenishment: The dual-carb combo of pumpkin and glutinous rice provides sustained, stable energy. Growth and development: Cobalt in pumpkin is a component of vitamin B12, involved in hematopoiesis and metabolism. Bowel health: Dietary fiber from pumpkin helps prevent constipation despite the high carbohydrate content.

Suitable for：Those with spleen-stomach deficiency-cold, poor appetite, and indigestion Those needing warming nourishment in autumn/winter, those who feel cold and have cold hands and feet Manual laborers and those needing energy replenishment after exercise Children (rich in carotene and cobalt, supporting growth, development, and vision) Middle-aged and older adults (pectin protects the stomach, glutinous rice warms the stomach) Vegetarians (can be made dairy-free and egg-free — a great energy snack) Generally suitable for most people as a daily snack or breakfast side

Not suitable for：Diabetics: Pumpkin and glutinous rice are both high-glycemic-index foods (Pumpkin GI ≈ 65-75, Glutinous Rice GI ≈ 87). Blood sugar spikes quickly after consumption. Recommendation: Strictly limit portion size (no more than 1 piece, approx. 30g), use no added sugar, pair with vegetables and protein, and monitor post-meal blood sugar. Those who are overweight or obese: These pancakes are relatively high in calories (approx. 80-100 kcal per piece) — control portions. Those with very poor digestion or severely low gastric acid secretion: Glutinous rice is sticky and hard to digest, may cause bloating, acid reflux, and stomach pain. Those with food stagnation, bloating, sour burps, and heavy breath: Avoid glutinous rice products during acute episodes. Those with damp-heat constitution or excessive phlegm-dampness (yellow greasy tongue coating, sticky stools, overweight with excess phlegm): Glutinous rice promotes dampness and phlegm — limit or avoid. Those allergic to pumpkin or glutinous rice (rare) Infants under 1 year old: Glutinous rice products pose a choking hazard and are hard to digest — not recommended.