Pumpkin 250g, glutinous rice flour 150g, white sugar 20g, white sesame right amount
1. Wash pumpkin, peel and seed, cut into small pieces, steam for 20 minutes until cooked
2. Press the steamed pumpkin into pumpkin puree with a spoon, then add glutinous rice flour while it is hot, and knead while adding, until it is smooth and non stick
3. Divide the dough into several small balls, knead the small dough round, and then gently flatten it into a small cake shape, and then wrap it with white sesame on both sides to make sesame pumpkin cake
4. Heat the oil in the pan to 50%. Put the sesame and pumpkin cake into the pan and fry both sides with low heat until golden.