1. Pumpkin peeled and stuffed, steamed on a tray and then cooled
2. Put it into a food bag and use a rolling pin to roll into pumpkin puree
3. Add glutinous rice flour
4. Knead into dough
5. Cooked white sesame seeds are ready
6. Prepare the mung bean paste in advance
7. The dough is evenly divided into 10 equal parts and rounded
8. Wrap the mung bean paste
9. Flatten and dip in sesame seeds
10. Brush the frying pan with a thin layer of oil
11. Fry into the frying pan
12. Flip and fry
13. Out of the pot.
Tips:The thickness of pumpkin puree is different for different pumpkin varieties, and the amount of glutinous rice flour is also different, and it can be kneaded into a dough.
