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

Steps:

1. Peel the pumpkin and cut into small pieces.

2. Steam in a steamer for 10 minute, 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 several times, and then add it the next time after each stirring.

5. Until it can be kneaded into a dough that does not stick to hands and keeps moisture.

6. Pick up a small dough, first round it, knead it 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 circle it.

8. Squeeze gently with your palm.

9, all the cake embryos, spare.

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

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 a few times and continue frying to ensure that the inside is cooked thoroughly.

12, after frying, pick them up one by one and put them on the plate.