Pumpkin Mochi Cake (煎南瓜饼)

Ingredients:

Pumpkin /Squash
Glutinous rice flour - about 1:1 to squash
Sugar - depends on how sweet the squash is.
Red bean pastry filling

Steps:

1. Steam squash until soft. Then remove the skin. When the pumpkin is still hot, immediately stir in sugar.

3. Stir in glutinous rice flour, small amount at a time, and combine thoroughly when the puree is still warm, until you get a smooth, non-stick dough. The amount of rice flour required depends on the moisture in the squash. Roll the dough on a clean surface, sprinkle extra flour if it's too wet or sticky. Portion the dough into small balls.

4. Portion out the red bean pastry filling into small balls also. And wrap the red bean pastry filling inside the pumpkin dough. Press with your palm to shape a flat disc.

5. Heat some oil in a non-stick fry pan. Place pumpkin cakes in a single layer and fry both sides over medium-low heat until golden brown, about 5 to 7 minutes. There should not be any raw flour taste when they are cooked through. Serve them hot.