Directions

To Prep

1. Peel the pumpkin and cut into thin pieces. Steam them for 15-20 mins until soft.
2. Cool and smash with a fork or use a food processor until you get a smooth paste. Set aside.
3. Divide red bean paste into 12 portions and roll them into balls. Chill them in the refrigerator until required.
4. Place glutinous rice flour in a medium mixing bowl and add ¾ of the pumpkin paste in.
5. Mix with chopsticks until a pliable dough forms. Add in more pumpkin paste if dough is too dry. Divide into 12 portions.

To Make

1. Take one of the pumpkin dough balls and make a well using your thumb. Place a red bean paste ball in and bring the opening together and seal. Roll it between your palms to get a smooth ball.
2. Then flatten the ball with a rolling pin to about 7-8cm in diameter.
3. Press both sides onto toasted sesame seeds and set aside while repeating the process with remaining dough balls.
4. Heat up frying pan with 3-4 tbsp of oil and fry pumpkin cakes in batches until both sides are golden under medium heat. Add oil to frying pan as required.