1Peel and slice the pumpkin and steam it in a pot.

2Press the pumpkin into puree while it is still hot.

3Take pumpkin puree, add sugar, glutinous rice flour, and a little water to knead into pumpkin glutinous rice dough.

4Grab a small piece of dough.

5Roll it round.

6Roll in black sesame seeds to coat the surface.

7 Knead a little harder to get the sesame seeds set into the dough and to prevent them from falling out.

8 Make all the pumpkin sticky rice balls in turn.

9 Add more oil to the pan, and when the oil is four layers hot, fry the balls over medium-low heat.

10Fry until all the balls float, the surface of the color evenly can be. I used soybean oil, the color of the balls is dark.

11Put them on absorbent paper to remove excess fat.

12Eat them while they are still hot, sprinkle them with powdered sugar or coconut.