1. The pumpkin is steamed, mashed into a puree, and served on a plate.
2. Put the mashed pumpkin into the glutinous rice, add 30 grams of sugar, appropriate amount of condensed milk, and 30 grams of flour.
3. Knead these into dough
4. Divide the dough into even portions.
5. Press the small dough into a round cake shape, put the bean paste into it, wrap it, and then press it into a round cake shape.
6. After pressing the round cake, stick sesame seeds on the surface.
7. Put bottom oil in the pot and heat it up. Put the prepared noodles in a pan and fry. Don't cook it too quickly. You can cover and fry. After one side is fried, turn it over and continue. Finally, the golden color comes out of the pot.
Tips:In other recipes, the ratio of pumpkin and glutinous rice flour is basically one to one, but if the pumpkin is steamed, water will be steamed out, so the glutinous rice should be a little bit more. In addition, I added some flour to make it more viscous, otherwise it would crack easily.
