Pumpkin cake that is not greasy and delicious:

1. Mix the glutinous rice flour and sticky rice flour and mix well.

2. Peel the pumpkin, remove seeds and cut into thin slices and place in a bowl. Cover the lid, put the pumpkin bowl in the microwave, and cook in batches for about 8 minutes, until the pumpkin is soft and mushy. Take the pumpkin bowl out of the microwave, add sugar while it's hot, and stir evenly.

3. Use a spoon to crush the pumpkin into pumpkin puree. Pour the pumpkin puree into the glutinous rice and rice flour bowl. Use chopsticks to stir the pumpkin and flour into snowflakes. If it is too dry, add a little milk or water. Use your hands to knead the batter into a smooth dough, then roll it into long strips and divide it into equal-sized cakes.

4. Dip both sides of the pumpkin pie with bread crumbs. Pour an appropriate amount of vegetable oil into the pan, add the pumpkin pie, and fry over low heat until both sides are golden brown. After the pumpkin pie is out of the pan, place it on a kitchen napkin to absorb the excess oil and serve on a plate.