Savory Chinese Pumpkin Cake (family recipe)
Prep time
Cook time
Total time
Recipe type: Appetizer
Cuisine: Chinese
  • 3 lb pumpkin flesh, baked and mashed
  • 1 lb long grain rice flour
  • 1 lb pork loin, cut into 1-2 cm chunks
  • 1 T soy sauce
  • 1 T cornstarch
  • 1 T vegetable oil
  • 1 T Dried shrimp, soaked and rinsed
  • 5-7 Dried shitake mushrooms, soaked, rinsed, and sliced
  • 3-4 shallots, peeled and chopped
  • 3 stalks of scallions, chopped
  • ¼ tsp five spice powder
  • ¼ tsp garlic powder
  • white pepper (to taste)
  • 1-2 T Chinese Shaoxing rice wine or sherry
  1. Stir Fry Ingredients
  2. Mix pork with soy sauce and cornstarch and let marinate for 20 minutes. Heat the vegetable oil in a large wok (or Dutch oven) until hot. Add dried shrimp, Shitake mushrooms, shallots, and scallions and stir fry for a few minutes until the shallots are translucent. Add the marinated pork and stir fry for about a minute. Add five spice powder, garlic powder, white pepper and cooking wine and continue to stir fry until the meat is cooked. Set aside.
  3. The Rice Cake
  4. Mix mashed pumpkin with the rice flour and mix thoroughly. Add the Stir Fry Ingredients and mix well. Pour batter into a well-oiled pan. Put the pan inside of a larger pan full of water. Cover both pans with foil and bake at 350 °F for about 1.5 hours (for a 9x13 pan) or about 40 minutes for individual muffin tins. Time varies depending on the size of the pan, so definitely check often. Cake is done when a toothpick or fork inserted comes out cleanly.
  5. Cool the cakes in the refrigerator. Once cool, slice into ½ inch long pieces and pan fried.
Recipe by Tiny Urban Kitchen at