Ingredients

  • Yields 16-20 pieces
  • 400 g pumpkin (cut into small chunks)

  • 300 g glutinous rice flour

  • 80 g castor sugar 

  • 8 salted egg yolks (steamed for 10 - 15 mins )

  • 2 stalks of curry leaves, washed (use small leaves) 

  • 50 g sunflower seeds

  • Vegetable Oil for shallow frying

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Recipe Courtesy of
Asian Food Network

Salted Egg Pumpkin Cake (Nan Gua Bing)

These extremely chewy and satisfying doughy glutinous rice cakes should be devoured with a cup of tea in hand. Indeed, it’s a salted egg yolk deviation from the traditional Nan Gua Bing that’s just pumpkin-stuffed. Here, mashed also with creamy salted duck yolks, it’s then fried and bubbled in hot oil, and will make a perfect snack in the moon-marvelling Mid-Autumn festival. If you want some crunch, sprinkle nutty pumpkin seeds on top before frying. Best munched on while still hot.
  • Easy
  • 45 min
  • 20 min
  • 15 min
  • 3 steps
  • 7 Ingredients
  • Easy
  • 3 steps
  • 7 Ingredients
  • 45 min
  • 20 min
  • 15 min

Instructions

  1. Preparing the pumpkin and salted egg

    • Steam pumpkin chunks for 20mins or until tender.

    • Mash it up and mix in the sugar while it’s still hot.

    • Add the steamed salted egg yolks, mash and mix them in as well.

    Preparing the pumpkin and salted egg


  2. Making the dough

    • Mix in the glutinous rice flour and knead for about 5 minutes, or until you get a soft dough

    • Divide dough into 16- 20 pcs. Roll them into balls and flatten them.

    • Press some sunflower seeds onto each cake, this adds texture and contrast to the cake.

    • Press a piece of curry leaf on the top of each cake.

    Making the dough


  3. Frying the cake

    • Heat some oil to shallow fry the cakes, this should be enough oil to cover half the height of the cakes.

    • Fry each side on medium low heat for 2-3 minutes or until golden brown.

    • Drain the cakes on a kitchen towel lined tray or plate

    Frying the cake


Plate and Serve!

Serve with a nice cup of tea.

Plate and Serve!

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Ingredients
  • Yields 16-20 pieces
  • 400 g pumpkin (cut into small chunks)

  • 300 g glutinous rice flour

  • 80 g castor sugar 

  • 8 salted egg yolks (steamed for 10 - 15 mins )

  • 2 stalks of curry leaves, washed (use small leaves) 

  • 50 g sunflower seeds

  • Vegetable Oil for shallow frying

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