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.
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
- 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.
- Heat the vegetable oil in a non-stick skillet over medium heat.
- 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.
- Transfer the pan-fried pumpkin cake to a plate lined with paper towels to drain any excess oil.
- Repeat with the remaining pumpkin mixture, adding more oil to the skillet as needed.
- 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