1. Peel the pumpkin, cut into large pieces, and steam until cooked.

2. While hot, mash the pumpkin into puree and add butter and sugar (the dosage 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. Stir the glutinous rice flour and pumpkin puree thoroughly into 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.

7. Stick sesame seeds on both sides of the pumpkin pie.

8. Fry over low heat until both sides are golden brown.

Note that it will be easier to flip it over until one side is golden brown.

Tips: If you steam the pumpkin with the skin on, not only is it easier to peel it, you only need to scrape it with a spoon, and it is also easier to mash the pumpkin.