2, seasoning: bean paste filling (appropriate amount), bread crumbs (a little), sugar (60 grams), vegetable oil (appropriate amount).

3. Prepare all ingredients. Mix the glutinous rice flour and sticky rice flour and mix well.

4, the pumpkin peeled and seeded cut into thin slices in a bowl.

5, cover and put the bowl of pumpkin into the microwave, turn in batches for about 8 minutes until the pumpkin is soft.

6, pumpkin bowl out of the microwave, add sugar while it is still hot, mix well.

7: Use a spoon to press the pumpkin into pumpkin puree.

8: Pour the pumpkin puree into the bowl of glutinous rice and sticky rice flour.

9, use chopsticks to stir the pumpkin and flour into a snowflake, if too dry you can slightly add a little milk or water.

10: Knead the batter into a smooth dough with your hands, then roll it into long strips and divide into equal-sized blanks.

11: Flatten the blanks in your hands.

12, put the appropriate amount of red bean paste.

13: Close the dough with red bean paste and gently press it on a cutting board to form a cake.

14: Dust both sides of the pumpkin cake with breadcrumbs.

15: Pour in the appropriate amount of vegetable oil in the pan, add the pumpkin cake, and fry on low heat until golden brown on both sides.

16, out of the pan after the pumpkin cake on a kitchen napkin to absorb the excess oil can be served on a plate.