Ingredients: half a pumpkin, about 300 grams of glutinous rice flour, a can of red bean paste, about 50 grams of butter, and an appropriate amount of sesame seeds.

Method:

1. Remove the pumpkin, cut into large pieces, and steam in water.

2. While hot, mash the pumpkin into puree and add butter and sugar (the amount can be determined according to personal taste).

3. After all the butter and sugar are melted, add glutinous rice flour in portions to the pumpkin puree.

4. Mix the glutinous rice flour and pumpkin puree thoroughly to form a dough until it is no longer sticky.

5. Divide the pumpkin glutinous rice dough into several small pieces and press the pieces into small pancakes with your hands (you don’t need a rolling pin because the dough is relatively soft).

6. Wrap the red bean paste in the dough and press it into small cakes. (Next time I plan to use chopped nuts, coconut and sugar to make a filling. I have made nut and coconut rolls before, and I used these. They are delicious.)

7. In the pumpkin pie Spread sesame seeds on both sides.

8. Fry over low heat until golden brown on both sides. Note that it will be easier to flip it over until one side is golden brown.

9. Now you can taste it happily.