Composition-

Pumpkin 300 grams

Glutinous rice flour 80g

50g flour (gluten-free flour)

30 grams of sugar

Lotus seed paste

2 tablespoons vegetable oil

Practice-

Peel and remove seeds from pumpkin, cut into small pieces, steam for 20 minutes, press into velvet, and put in a large bowl to cool for later use.

Add glutinous rice flour, cooked flour and sugar into (1) and stir to make pumpkin dough. Steam on medium heat 10 minute, and let cool for later use.

Divide the pumpkin dough into 8 small portions, wrap it with lotus paste stuffing, knead it into a ball and flatten it slightly.

Heat the wok with vegetable oil and fry the pumpkin pie on both sides over medium heat until golden brown. Serve.

There are many kinds of cakes. I don't know what your imaginary pumpkin cake is like.