Exclusive Pork Floss and Cheese Pumpkin Cake

Peel the pumpkin, remove the seeds, and cut it into slices.

Place the pumpkin in the steaming basket, and use the rice cooker to steam the pumpkin until cooked.

Place the steamed pumpkin into the blender cup, add an appropriate amount of granulated sugar, and blend the pumpkin into juice.

Pour the glutinous rice flour into a bowl.

Pour in the beaten pumpkin puree, adding it in small amounts multiple times.

Mix the glutinous rice flour and pumpkin puree evenly.

Knead until there is no dry powder.

Set the cheese aside.

Take a small piece of dough and shape it into a bowl.

Add an appropriate amount of meat floss.

Sprinkle on the shredded cheese.

Press the edges of the pumpkin cake together to form a round shape (if it is difficult to seal, you can moisten the dough with an appropriate amount of water).

Garnish with an appropriate amount of black sesame seeds.

Wrapped pumpkin cakes can be stored in the freezer and taken out to eat whenever you want.

Heat oil in the pan and add the pumpkin cakes.

Fry over low heat slowly, flipping the pumpkin cakes multiple times to cook evenly.

Pan-fry both sides until golden brown, and also roll around the edges to fry a round.

Add an appropriate amount of water (the pumpkin pancakes are a bit thick, to ensure they can be cooked through).

Pan-fry the pumpkin cakes over low heat. They are ready when the pumpkin cakes swell and start to stick to each other.

At this time, the moisture has already evaporated; continue frying in oil for a while.

It's too hot just out of the oven, use chopsticks to check the stretching state.

Finished product.

Finished product.