Pumpkin cake with bean paste

Overview

Soft, glutinous and sweet, with a full crunch when you take a bite!

You can make your own bean paste, or you can buy ready-made bean paste, dip your palms in water and form into ball-like shapes.
Peel and cut the old pumpkin into slices and steam it. Add appropriate amount of sugar and stir clockwise to form a paste! Add appropriate amount of flour and glutinous rice flour and mix well, form into a round shape and set aside! There will be moisture when the pumpkin is steamed, just add sugar and melt it.
After placing the pumpkin paste in the palm of your hand and flattening it, pinch the sides a few times to place the bean paste filling.
After the dough is formed into a round shape, if the skin is not sticky, you can add a little bit of water to it so that it can be better and more evenly coated with sesame seeds without falling off.
Press it into an oblate shape, stand it up and roll it around to get the shape.
Heat the cold oil in a pan to about 70 degrees, add pumpkin cakes, turn to medium-low heat and fry slowly.
Fry until golden brown, remove and control the oil and it’s ready!