Guo Kui Nangua Bing (pan-fried Pumpkin Cake)

Guo Kui Nangua Bing, also known as Pan-fried Pumpkin Cake, is a popular snack in Guangxi Cuisine. This savory and slightly sweet cake is made with fresh pumpkin and a few simple ingredients, making it a perfect treat for any time of the day.

Guo Kui Nangua Bing (pan-fried Pumpkin Cake)

Ingredients

  • 2 cups grated fresh pumpkin
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 cup chopped scallions
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup vegetable oil for frying

Instructions

  1. In a large bowl, mix together the grated pumpkin, all-purpose flour, cornstarch, scallions, soy sauce, sesame oil, salt, and white pepper until well combined.
  2. Heat the vegetable oil in a non-stick skillet over medium heat.
  3. Scoop about 1/4 cup of the pumpkin mixture into the skillet and flatten it into a pancake shape. Cook for 3-4 minutes on each side, or until golden brown and crispy.
  4. Transfer the pan-fried pumpkin cake to a plate lined with paper towels to drain any excess oil.
  5. Repeat with the remaining pumpkin mixture, adding more oil to the skillet as needed.
  6. Serve the pan-fried pumpkin cakes hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
3g
Fat
5g

Supplies

Large mixing bowl Non-stick skillet Spatula Measuring cups and spoons Paper towels

Tools

Grater Knife

Serving suggestions

Serve the pan-fried pumpkin cakes with a dipping sauce made of soy sauce, vinegar, and a dash of chili oil for an extra kick.

Tips & tricks

Make sure to squeeze out any excess moisture from the grated pumpkin before mixing it with the other ingredients to prevent the cakes from becoming soggy.

Cost

$5