Pan Fried Chinese Pumpkin Cake with White Sesame
香煎芝麻南瓜饼
Inspired by tasty soups from Souper Sundays , a weekly blogging event hosted by Deb in Hawaii , I bought a piece of butternut last week and intended to prepare a bowl of creamy pumpkin soup for my family. One week has passed, the butternut still quietly lying in my fridge. Maybe we are really not a "soup" family? Nobody seems bothered to check with me about the soup. Before the butternut started to rot, I decided to make my favorite Chinese pumpkin cake instead. I tasted pan-fried pumpkin cake for the first time during a trip to Shanghai few years ago. These small cakes were served as a dessert in a Chinese restaurant. They were orange in color, soft, chewy on the inside, and crispy on the outside. So delicious! I searched for the recipe immediately after the trip, and found a good simple one. Made a few times at home, they are as ni...