Pumpkin glutinous rice and bean paste cake

Overview

Soft and sweet, the mood is great! I hope the sweet and soft texture can add some points to the poor appearance of the cookies!

Required materials
Steam an appropriate amount of pumpkin until soft and mushy, then add it to the glutinous rice flour while it's still hot (add it in two appropriate portions). Because the water content of pumpkins is different, just knead the dough until it doesn't stick to your hands. Cover and let rise for more than 10 minutes
Divide the dough into equal portions and wrap them with bean paste filling. (I added a few strips of cheese to my bean paste, but it didn’t seem to have much effect)
Use your hands to press the wrapped dough with filling into a cake
Fry the pancake in hot oil until both sides are golden brown. (Very familiar.)
Soft, glutinous and sweet, it stays the same even after it's cold. The good taste will add some points to the shortcake’s lackluster appearance!