Ingredients Details Ingredients: half a pumpkin, about 300 grams of glutinous rice flour, a can of red bean paste Accessories: about 50 grams of butter, appropriate amount of sesame seeds How to make pumpkin cake Step 1: Remove the pumpkin, cut into large pieces, and steam in water.

2 While hot, mash the pumpkin into puree and add butter and sugar (the amount 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.

(Next time I am going to try mixing chopped nuts, coconut and white sugar to make fillings. I have made nut and coconut rolls before, and I used these. They are delicious.) 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.

You can enjoy it after 9.

Tips: Last time I peeled the pumpkin and cut it into small pieces before steaming it. The pumpkin skin was very thick, so it was quite laborious to cut it.

This time I found that if you steam the pumpkin with the skin on, not only is it easier to peel it, but you only need to scrape it with a spoon, and it is also easier to puree the pumpkin.