Pan-fried pumpkin glutinous rice cake

Overview

The outside is tender, sweet and delicious, and your mouth is full of pumpkin flavor when you take a bite. The filling is sweet but not greasy.

Remove the seeds from the pumpkin, peel and cut into small pieces
Put the cut pumpkin into the juicer. My juicer separates the pulp, so you can just wash the fried pumpkin noodles in flour without throwing them away.
Put all the ingredients into a basin, first put the pumpkin juice, custard powder, glutinous rice flour and finally the crushed pumpkin. Knead for 10 minutes until all the ingredients have been integrated into the noodles. Wake up for half an hour.
Knead the dough again after 30 minutes, then roll it into a rectangular shape and divide it into seven portions, each weighing 95 grams.
Next, you should put the bean paste filling. Each serving of bean paste filling is 35 grams, totaling seven servings
Plug in the electric baking pan and preheat it and you can wrap it. Add a little oil to the hot pan and put the wrapped pumpkin cake into the pan. Be sure to turn over frequently during the cooking process to avoid overcooking the skin.
Fry on both sides until golden brown and ready to serve.
Finished product.