1

Prepare all ingredients. Mix glutinous rice flour and sticky rice flour.

2

Peel the pumpkin, remove seeds and cut into thin slices and place in a bowl.

3

Cover the lid, put the pumpkin bowl in the microwave, and rotate it in batches for about 8 minutes, until the pumpkin is soft and rotten.

4

Take the pumpkin bowl out of the microwave, add white sugar while it is hot, and stir evenly.

5

Use a spoon to crush the pumpkin into pumpkin puree.

6

Pour the pumpkin puree into the glutinous rice and rice flour basin.

7

Use chopsticks to stir the pumpkin and flour into snowflakes. If it is too dry, add a little milk or water.

8

Knead the batter with your hands into a smooth dough, then roll it into long strips and divide it into balls of similar size.

9

Put the blank in your hands and flatten it.

10

Put in appropriate amount of red bean paste.

11

Tighten the dough with red bean paste and gently press it into a cake shape on the cutting board.

12

Dip both sides of the pumpkin pie in bread crumbs.

13

Pour an appropriate amount of vegetable oil into the pot, add the pumpkin cake, and fry over low heat until both sides are golden brown.

14

After the pumpkin pie is out of the pan, place it on a kitchen napkin to absorb the excess oil and then serve on a plate.