Zhixiang Pumpkin Cake

1. Wash the old pumpkin thoroughly.

2. Cut into pieces and steam until cooked, then remove the pumpkin skin.

3. Add an appropriate amount of white sugar and stir evenly.

4. Stir evenly.

5. Add glutinous rice flour and japonica Rice noodles in a ratio of 4:1.

6. Add japonica Rice noodles.

7. Stir with chopsticks.

8. Knead into pumpkin balls.

9. Take an appropriate amount of pumpkin balls and knead them into long strips.

10. Cut into small pieces of similar size and put them in a fresh-keeping bag to prevent them from drying out.

11. Take a small ball and knead it into a circle.

12. Gently press flat with your hand.

13. Squeeze in the bean paste.

14. Rub it round again, gently press it flat again.

15. Brush a layer of water on the prepared pumpkin pancake, put it in a pile of sesame seeds, stick sesame seeds on both sides, and so on.

16. Pour an appropriate amount of oil into the pot. When the oil is 50% hot, put in the pumpkin pancake and fry over medium heat. Flip the sides of the pumpkin pancake several times.

17. When it turns golden, remove it and use a kitchen towel to absorb the oil.