How to make pumpkin cake with rich, chewy peanut filling for cold days

How to prepare Pumpkin Cake with Peanut Filling

• 1

  Steam the pumpkin

  Peel the pumpkin, wash it, and let it drain.

  Once the pumpkin is drained, cut it into square slices about 1/4 of a finger thickness.

  Steam the cut pumpkin for 10 – 15 minutes until it is soft.

  Tip: To save time, you can buy pre-peeled pumpkin at the store.

  

  
• 2

  Roasting peanuts

  Wash 200g of peanuts thoroughly and let them dry. Put them all in a pan and roast until the peanuts are cooked and fragrant, then turn off the heat and serve on a plate.

  After the peanuts cool down a bit, rub them to remove the shells, using a sieve to separate the kernels from the shells.

  Tip:

  • Place the pan on the stove, wait until the pan is really hot, then add the peanuts, reduce the heat to low, and stir the peanuts evenly until the outer shell is slightly golden and the peanuts are fragrant, indicating they are cooked.
  • Do not roast peanuts over high heat, as this will cause the shells to burn quickly, leaving the outside cooked while the inside remains raw.

  

  

  

  
• 3

  Grinding peanuts

  After using the sieve to separate the shells from the peanut kernels, place all the peanut kernels into a mortar and grind until smooth, then serve in a bowl.

  Tip:

  • If you do not have a grinder, you can put all the peanut kernels into the mortar and use a pestle to crush them finely.
  • Depending on your preference, you can grind the peanuts until they are smooth or into small pieces, which will be crunchy when eaten.

  

  
• 4

  Mix and knead the pumpkin dough

  After the pumpkin is cooked and soft, mash it until it is smooth and pureed.

  In a large bowl, mix together 400g of all-purpose flour, 4g of yeast, and the mashed pumpkin from above until the mixture sticks together.

  When the mixture has stuck together, add 20ml of cooking oil and knead well until the mixture forms a soft, pliable dough that is slightly sticky to the touch.

  Tip: To ensure the mixture is even and sticks together quickly, you should stir the mixture in one direction.

  

  

  

  
• 5

  Wrap the filling and shape

  On a flat, clean table, evenly spread 1 tablespoon of cooking oil and place the kneaded dough on top.

  Roll the dough into a piece, about 1/4 finger thickness, then brush a thin layer of cooking oil on top. Evenly sprinkle 1 tablespoon of chili salt and crushed peanuts on it.

  After evenly sprinkling the chili salt and peanuts, poke a hole in the center of the dough, widen the hole and slowly roll it outwards until the dough fully covers the filling and resembles a large donut.

  Use a knife to cut the rolled dough into small pieces about the length of a finger. Gently pinch the two ends of each piece to prevent the filling from spilling out, press lightly and roll the piece back into a ball shape. Use your index finger and thumb to pull the four corners into the center of the dough, rolling it into a round ball. Then place the dough ball on the table, reshape it to make it round and compact into a solid mass.

  Tip:

  • Depending on your preference, you can substitute chili salt with white granulated sugar.
  • You can also adjust the amount of crushed peanuts to suit your taste.

  

  

  

  
• 6

  Roll sesame

  Spread a thin layer of water over the dough ball, covering it completely with roasted black and white sesame seeds. Place the dough ball covered with sesame on the table and roll it until the sesame sticks evenly to the dough.

  Once the sesame has adhered to the dough, wrap it in plastic wrap and let it sit for about 20 minutes at room temperature until the dough expands to about twice its original size.

  

  

  

  
• 7

  Fry the cake

  Heat the pan and evenly coat it with a layer of cooking oil. Place the dough that has been rolled in sesame into the pan and fry over medium heat for about 3 – 4 minutes until one side of the cake is cooked, then flip it over and continue frying for another 3 – 4 minutes until the other side is done. When both sides of the cake are golden brown and fragrant, remove the cake, and it can be enjoyed immediately.

  Tip: If you do not have an electric grill pan, you can substitute it with a non-stick pan to make this cake!

  

  

  

  
• 8

  Final Product

  Delicious and attractive pumpkin cake with peanut filling is complete. When cooked, the cake will puff up, and if you press down with your hand, it will return to its original shape. Even when left to cool, the cake remains soft and fluffy, not hard, which is a success. The perfect blend of sesame, pumpkin cake crust, and rich peanut filling will surely make your family fall in love with it from the very first taste.

  Wishing you a good meal!