Nan Gua Bing, chinese pan-fried pumpkin cakes 🎃 are these delightful little treats made by mixing steamed kabocha squash with glutinous rice flour, to make a dough with a mochi-like texture. They can be pan-fried plain or filled with some red-bean paste, I also like to add sesame seeds for texture and a little flair! I first started trying to refine the ‘recipe’ for this over 2 years ago (the notes for this was created April 15, 2020 to be exact). After making it a few times, it was really hard to nail down because every kabocha is a bit different — some are more moist, others drier. Some are sweeter, while others are not. Sharing a rough process on my site with adaptations that I make based on the squash I end up with. If you do try, would love to know if this type of recipe is helpful to you and/or any other feedback 🫶 There is some irony in the fact that I used to refuse eat kabocha unless it was made into nanguabing but I now regularly snack on roasted kabocha ̄\_(ツ)_/ ̄ ɪ ᴜꜱᴇᴅ: ◦ kabocha ◦ glutinous rice flour ◦ maple syrup ◦ untoasted white sesame seed ◦ red bean paste ◦ neutral cooking oil for pan-frying ᴍᴏʀᴇ ᴅᴇᴇᴛꜱ: http://christyw.com/nan-gua-bing/ I personally haven’t tried other forms of squash but I did see @dumplingclubsf post about making them with delicata once because they have more consistent moisture content