Looking for more Eastern recipe ideas? Be inspired by the signature dishes at Qi'Lin restaurant.


  • 600g pumpkin, peeled, thinly sliced (4mm thick) and cut into strips (4 mml wide)

  • 100g crushed cashew nuts

  • 25g evaporated milk

  • 25g coconut cream

  • 50g glutinous rice flour

  • 50g rice flour

  • 30g white sugar

  • ½ teaspoon salt

  • 200g vegetable oil for shallow frying


  • 1.

    Gently hand mix all ingredients (excluding the oil)

  • 2.

    Heat a wok or frying pan and coat the cooking surface with the oil. Drain the oil and set aside.

  • 3.

    Put the mixture in the wok/frying pan and press out to form a thin circular shape (about 6mm thick)

  • 4.

    Reheat the oil and add to the pan, pouring around the edges of the shaped mixture

  • 5.

    Fry until the underside is a golden brown colour, turn and repeat

  • 6.

    Diagonally cut into slices and garnish with banana leaf and chrysanthemum flowers.

  • 7.

    Serve hot

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 768kj
  • Fat Total 64g
  • Saturated Fat 7g
  • Protein 8g
  • Carbohydrate 45g
  • Sugar 13g
  • Sodium 592mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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