i had a lot of pumpkin cakes when i went to china, 南瓜饼
around pumpkin season in the US (you know when the pumpkin spice starts appearing), I started having cravings
I followed recipe from
https://theplantbasedwok.com/chinese-pumpkin-cakes/print/3142/
basically, 400g puree, 300g glutinous rice flour (from market basket), 40g sugar, mix it all together, divide into patties and fry
note 1: fold flour in a bit at a time
note 2: though in my case I used more rice flour than 300g because it was too sticky (I think the canned puree is more watery than IRL puree?),
here’s some pictures of my process
note: you can see different variations of the recipe in chinese here