2. Remove the pumpkin, cut it into large pieces and steam it over water.

3. Muddle the pumpkin while it is hot, and add butter and sugar (the dosage can be determined according to personal taste).

4. After all the butter and sugar are melted, add glutinous rice flour to the pumpkin puree in stages.

5. Stir glutinous rice flour and pumpkin puree into dough until it doesn't stick to your hands.

6. Divide the pumpkin glutinous rice dough into several small doses, and press the doses into small cakes by hand (because the dough is soft, you don't need a rolling pin).

7. Wrap the red bean paste in a flour cake and press it into a small cake.

8. Stick sesame seeds on both sides of the pumpkin pie and fry them on low heat until they are golden on both sides.