1 First peel and steam the pumpkin, press it into pumpkin puree, and put some chaff when you want to eat dessert.
2 The second pumpkin puree and glutinous rice flour are softened into a powder ball
3 Wrap the dough in bean paste and wrap it in breadcrumbs
4 Put the oil in the pan, the oil temperature is 40% hot, put the pumpkin cake wrapped in breadcrumbs under the pan and slowly fry on low heat, until they float up and you can come out of the pan. If you want to be crispy, the oil temperature is high, and then fry for another ten seconds.