Ingredients: pumpkin 250g, glutinous rice flour, sugar 30g, brown sugar powder.

Steps:

1, peel the pumpkin, cut it into small pieces, steam it in a steamer 10 minutes, take it out, and add sugar while it is hot.

2, stir well with chopsticks, into pumpkin paste, add glutinous rice flour in portions, and add the next time after each stir.

3. Knead into a dough that doesn't stick to your hands and keeps moisture. Take off a small dough, knead it round first, knead it into a dough with your thumb, forefinger and middle finger, and scoop in a little brown sugar powder.

4. Wrap the dough together, pinch it tightly, then gently round it, and gently flatten it with your palm.

5, all the cake embryo, set aside.

6. Pour enough cooking oil into the frying pan, heat it for about 1 min on low fire, then put the cake embryos one by one and fry it slowly on low fire.

7. Fry until the bottom of the cake is brown, turn over and continue to fry slowly on low heat. After both sides are browned, turn over several times to continue frying.

8. After frying, pick up the plates one by one, and the brown sugar stuffing inside melts when heated, which is mellow and sweet.