Pumpkin 200g, glutinous rice flour 1, about 100g bowl, 2 soup of sugar and oil.

working methods

1. Peel the pumpkin, cut it into thin slices, and steam it in a steamer until soft.

2. Put the steamed pumpkin into the pot and press it into a paste. Add sugar and stir well. The amount of sugar can be increased or decreased according to your own taste.

3. Put the glutinous rice flour into the dish and mix well with the pumpkin puree (remember not to add water, the pumpkin puree already contains a lot of water) and knead it into dry dough. Personal experience shows that the dough is too wet and soft to form and stick to the pot.

4. Divide the dough into ten parts, knead each part into a small ball, and then gently flatten it into a cake blank.

5. After the oil is heated, put the cake blank into the pot and fry it slowly with low fire until it is slightly bulging, which is slightly larger than the original. Pay attention to turn it over to avoid burning it. Fry both sides until golden brown, and serve.