1. Wash the pumpkin, peel and remove the flesh, cut into thin slices, and heat it in the microwave on high heat for about 10 minutes (you can poke it with chopsticks to determine whether the pumpkin is cooked).

If you don't have a microwave, use a steamer.

Cut the pumpkin into small pieces, put it into a steamer and steam it over water, then take it out; 2. While the pumpkin is hot, grind it into pumpkin puree with a spoon, and add glutinous rice flour (the amount of glutinous rice flour added is appropriate so that the dough does not stick to your hands.

(No need to add additional water) knead into a ball, then add a small spoonful of cooking oil, knead evenly, cover with plastic wrap and set aside to rise for 15 minutes; 3. Take an egg-sized dough, round it, press it flat, and wrap it with an appropriate amount of red bean filling.

Pinch tightly and gently roll into a round shape, then flatten to form a small round cake.

Repeat this until all the dough and fillings are used up; 4. Dip both sides of the prepared pumpkin cake with white sesame seeds; 5. Pour a little oil into the pan, heat it up, put the pumpkin cake in, and fry over medium-low heat until both sides are golden.

That’s it.

Method 2 Delicious Pumpkin Cake Delicious Pumpkin Cake (16 photos) Ingredients: Pumpkin, milk, bean paste, glutinous rice flour, dried fruits Steps: 1. Peel the pumpkin, cut into pieces, cook and mash into puree, be careful not to add too much

of water.

2. Add glutinous rice flour and a small amount of milk, and knead it into a dough. It is better to knead it dry. You can also add a small amount of cooking oil to the dough to make the finished product look shiny.

3. In fact, as you can see, the above two steps of making pumpkin cakes are the same as making small pumpkins, but this step is different: directly flatten the pumpkin dough and fry it to become pumpkin cakes.

4. Use toothpicks or other similar tools to press out patterns on the pumpkin pie; you can also decorate the top of the pumpkin pie with wolfberries or raisins.

Comments: Because the pumpkin cake is fried, it tastes fragrant, sweet, and chewy. It is very suitable for having one or two pieces during afternoon tea.

In comparison, small pumpkins will appear lighter.

Ingredients: 250g pumpkin, 250g glutinous rice flour, 25g milk powder, 40g white sugar, 50g bean paste filling.

Steps: ① Peel, wash and slice the pumpkin, steam it until crispy, heat and add glutinous rice flour, milk powder, white sugar and lard, mix well, and knead it into a pumpkin cake crust.

②Make the bean paste into a round filling, take the pumpkin cake dough and wrap it with the filling, then press it into a round cake.

③Pour clear oil into the pot. When the oil temperature rises to 120℃, put the pumpkin cake in a colander, dip it in the oil and fry over low heat until the pumpkin cake swells. Take it out and wait until the oil temperature rises to 160℃ again.

It's ready when crispy.

Method four ingredients: pumpkin, sugar, glutinous rice flour.

Method: 1. Peel and slice the pumpkin, place it in a microwave steamer, and steam over high heat for 10 minutes.

2. While the steamed pumpkin is still hot, use a spoon to press it into pumpkin puree and mix in an appropriate amount of sugar.

3. Prepare appropriate amounts of glutinous rice flour and white sugar. Add pumpkin puree and glutinous rice flour to the glutinous rice flour little by little in a ratio of about 1:1.

4. If the dough is too dry, add a small amount of water until it forms a pumpkin dough without touching your hands. Divide the dough into small pieces and knead them into balls.

5. Flatten the dough and use a heart-shaped mold to carve out a heart shape. Put a little oil in the pan and fry the pumpkin cake until both sides are golden.