Pumpkin cakes can be made with cornstarch. To make pumpkin cakes, you only need glutinous rice flour, not glutinous rice;

The ratio of pumpkin, glutinous rice flour and cornstarch is 5:4:1 The proportions are as follows:

Ingredients for making pumpkin cake?

Peeled and seeded sweet pumpkin flesh: 300g, 240g glutinous rice noodles, 60g cornstarch, 50g sugar

1. Peel the pumpkin, remove seeds, cut into large pieces, and put into a large bowl.

2. Cover the large bowl with plastic wrap or a lid. Steam it in a steamer or cook it in a microwave.

3. Add sugar to the cooked pumpkin puree while hot and stir to melt.

4. Stir the pumpkin paste evenly and let it cool to the point where it is not hot to the touch.

5. Add glutinous rice flour and cornstarch and mix well, adding in small amounts several times.

6. Knead until the dough does not stick to your hands or the basin.

7. Divide the dough into equal-sized pieces and cover with a damp cloth or plastic wrap to prevent the dough from drying out.

8. Divide the ingredients into balls, roll them into balls, flatten them and set aside.

9. Put a little oil in the pan to fry the prepared pumpkin cake embryo over low heat, then put it on a plate.