Pan-fried pumpkin cake (less oil version)

Overview

How to cook Pan-fried pumpkin cake (less oil version) at home

Peel and cut the pumpkin into chunks and steam until tender.
Add steamed pumpkin and white sugar to the glutinous rice flour.
Do not add water yet, mix evenly.
Knead into a smooth dough, do not add all the pumpkin, add more according to the actual situation.
Take a small bowl and put white sesame seeds.
Take thirty or forty grams of dough and knead it into small balls.
Flatten slightly.
Brush the sides with water.
Place the white sesame seeds in a bowl and turn around so that the white sesame seeds are evenly coated all around.
You can also stick coconut shreds on the top and bottom sides.

$Pan-fried pumpkin cake (less oil version) step 10$
Heat a pan and brush with a thin layer of oil.
Put the pumpkin cake embryo into the pot and turn on medium-low heat.
If you are afraid of sticking to the pan, add more oil and fry both sides until golden brown.
Fry until golden brown on both sides, gently press the surface with a spatula until the surface becomes soft and ready to serve.