Pumpkins harvested in autumn can be stored in a cool and dry place for 3-4 months. If you can't eat all the cut pumpkins at once, you can wrap the rest in plastic wrap and put it in the refrigerator for about a week. Peel and seed the pumpkin, wash and cut into pieces for later use. Put the pumpkin pieces into a bowl, cover with plastic wrap, steam in a steamer for about 15-20 minutes, and take them out for later use. Press pumpkin into pumpkin puree, add sugar while it is hot, and stir to melt. Cool the evenly stirred pumpkin sauce until it is not hot. Add glutinous rice flour several times and stir well. Divide the pumpkin dough into the same size, knead it into a circle, pat it flat, and make a cake. At the same time, cover it with wet cloth or plastic wrap to prevent the dough from drying out. Heat oil in the pan, fry it over low heat, and plate it.