You are talking about pumpkin sesame cakes, the kind with biscuits on both sides and sesame seeds in the middle. They are often sold on the roadside. \x0d\　Just use crackers, the kind of cheap, thin crackers\x0d\\x0d\ Pumpkin sesame cake\x0d\ Ingredients: pumpkin, glutinous rice flour, biscuits (I used Nissin crackers, The effect is good), black sesame seeds (there are no white sesame seeds at home), honey, olive oil \x0d\ Put the pumpkin dough between two biscuits, dip some water around it, add sesame seeds, wait for the biscuits to soften slightly and then fry them in the oil pan. The pumpkin dough made in this way can be slightly wet because it is sandwiched inside the biscuits. \x0d\ How to make pumpkin dough: \x0d\ Ingredients: Pumpkin, white sugar, glutinous rice flour, bread crumbs\x0d\ 1. Peel and wash the pumpkin, steam it in a pot, mash it into puree, add appropriate amount of sugar\x0d\ Many people are making pumpkin You will definitely feel sticky when making the cake. Well, it is too wet, because the pumpkin itself contains a lot of water, and there will be water vapor during the steaming process. Through practical testing, I have summarized a few experiences of removing water:\x0d \?no.1 Cut the pumpkin into large strips, not small pieces; \x0d\ no.2 Steam it in a bowl, do not boil it directly in water; \x0d\ no.3 Use chopsticks after steaming Put the pumpkin strips into another bowl (drain the water from the original bowl), spread it out, cool for a while, then put it back into the original bowl (notice that a lot of water will come out of the other bowl); \x0d\ no.4 Prepare a piece of clean gauze and squeeze the pumpkin\x0d\ 2. Put the pumpkin puree into the glutinous rice flour and mix evenly\x0d\ Put the pumpkin puree into the glutinous rice flour or add the glutinous rice into the pumpkin puree pink? Is there a difference? It seems a bit! I once added glutinous rice flour to pumpkin puree several times, but it always felt very wet no matter how much I added it. However, when I added glutinous rice flour to pumpkin puree, it always worked. You may have heard this before, maybe it’s because I feel I have the upper hand. . Also, the ratio of pumpkin puree to glutinous rice flour is about 1:1.5-2. It may feel a little dry when you first start mixing it. It’s okay. Just mix it slowly (you can use a rice spoon to press more). I don’t think it’s too much. Add water after drying, generally there is no need to add water