Ingredients: pumpkin 250g, glutinous rice flour, sugar 30g, brown sugar powder.

Steps:

1, peeled pumpkin, cut into small pieces.

2. Steam in a steamer with high fire 10 minutes, then take it out and add sugar while it is hot.

3. Stir well with chopsticks to make pumpkin paste.

4. Add glutinous rice flour in portions, and add the next time after each stirring.

5, until you can knead it into a dough that does not stick to your hands and keeps moisture.

6. Pick up a small dough, first round it, knead it into a dough with your thumb, forefinger and middle finger, and scoop in a little brown sugar powder.

7. Wrap the dough together, pinch it tightly, and then gently round it.

8. Gently squash with your palm.

9, all the cake embryo, set aside.

10, pour enough cooking oil into the frying pan, heat for about 1 min on low heat, then put the cake embryos one by one and fry slowly on low heat.

1 1, fry until the bottom of the cake is brown, turn over and continue to fry slowly. After both sides are browned, turn over several times to continue frying to ensure that the inside is cooked thoroughly.

12, after frying, pick up the plate one by one.

13. The brown sugar stuffing inside melts when heated, which is mellow and sweet.