I got a couple Kabocha pumpkins from my father’s garden and decided to try making these pumpkin cakes. They kind of remind me of jin dui, which is a fried mochi ball coated in sesame seeds and stuffed with black bean paste. Jin dui is actually more delicious than these. But their fried, so of course is is. I used toasted coconut instead of sesame seeds and cooked on a dry heated pan.
Here’s the original recipe: https://theplantbasedwok.com/chinese-pumpkin-cakes/
YouTube short: https://youtube.com/shorts/4w_q5qWlQg8?feature=share
YouTube full video: https://youtu.be/vc-JwplrDzU
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