Comments on: Chinese Pumpkin Cake (南瓜饼)

By: Maggie Zhu

Maggie Zhu — Sun, 09 Oct 2022 15:25:13 +0000

In reply to Natasha. So happy to hear you like the recipe! I think you can freeze the dough, but it might be better to assemble the pumpkins cakes and freeze the uncooked cakes. I have not tried freezing the dough and not sure if it's still easy to work with once frozen.

By: Natasha

Natasha — Fri, 07 Oct 2022 05:47:16 +0000

I love this recipe! Already made it 4 times! Maggie, can you freeze the pumpkin dough? Will thawing change its texture and affect anything significantly?
Thank you!!

By: Randall Russell

Randall Russell — Fri, 30 Sep 2022 17:53:51 +0000

It looks good can’t wait to make it

By: Randall Russell

Randall Russell — Fri, 30 Sep 2022 17:50:30 +0000

Looks very good can’t wait to make it

By: Maggie Zhu

Maggie Zhu — Mon, 20 Sep 2021 16:22:58 +0000

In reply to Helen. I usually just heat them over medium low heat in a pan with a bit oil to get the outside crisp up again. I think a toaster oven should work at a low temp (300 to 350 F).

By: Helen

Helen — Sun, 19 Sep 2021 23:21:58 +0000

Hi Maggie! How do you recommend reheating these buns the day after cooking them to keep their texture as best as possible? Thanks so much!

By: Munlee

Munlee — Sun, 29 Mar 2020 06:07:05 +0000

Thanks for the recipe Maggie. It was delicious and easy to make. And not deep fried. My kind of cooking😁. My boys approved !!

By: MP

MP — Mon, 01 Oct 2018 13:22:17 +0000

Would steaming the dough and baking it to crispness a good alternative? Thank you!

By: Maple

Maple — Thu, 05 Oct 2017 22:41:57 +0000

Do you think making pumpkin dough ahead of time and put in the fridge like 3 days before we want to eat it would be fine?

By: Bam's Kitchen

Bam's Kitchen — Fri, 07 Nov 2014 06:45:57 +0000

Hello Maggie, I am so delighted you stop by my website so that I could find your delicious corner of the net. I love this recipe as I love anything filled with sweet adzuki beans. Delicately sweet and no deep frying sounds like a winner to me. I love that vibrant orange colour and can’t wait to try this recipe. Just pinned!