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
Chinese Pumpkin cakes 南瓜饼 (Nan Gua Bing)
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