Fried Chewy Pumpkin Cakes

Lam Gua Paeng

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

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Desiccated coconut 70 g
Sugared melon strips 45 g
Ground peanuts (groundnuts) 45 g
White sesame seeds 35 g + extra for coating
Sugar 35 g

Chewy pumpkin dough

Pumpkin flesh 150 g, steamed and mashed
Glutinous rice flour 150 g
Wheat starch flour (dung meen fun) 55 g
Sugar 75 g
Cooking oil


  • Combine filling ingredients and set aside.
  • Combine dough ingredients with enough water to form a pliable dough. Roll it out on a floured surface into a cylinder. Divide into 25 equal portions.
  • Roll each portion out into a thin, round skin. Spoon some filling onto each skin and enclose. Flatten cakes lightly.
  • Arrange on an oiled steaming plate and steam over rapidly boiling water for 3 minutes. Allow to cool.
  • Sprinkle some sesame seeds over steamed cakes. Heat some oil and pan-fry cakes until lightly crisp before serving.