Pumpkin Rice Flour Cake

Prepare glutinous rice flour, fine sugar, and milk.

Oil, yeast powder, and baking powder.

Steam the pumpkin until cooked, then mash it and set aside.

Pour the glutinous rice flour, baking powder, and yeast powder into a bowl.

Thoroughly mix the glutinous rice flour with the yeast and baking powder.

Add fine sugar to the glutinous rice flour.

Mix the sugar and flour evenly.

Add the milk and oil to the bowl.

Stir thoroughly until there are no powder particles, then set aside for later use.

Add the lukewarm, not hot, pumpkin puree to the rice paste.

After mixing thoroughly, cover with plastic wrap and set aside to ferment quietly. Meanwhile, you can start heating the water until it boils.

Prepare aluminum foil cups and baking cups.

After the water boils, stir the pumpkin rice paste thoroughly and pour it into a measuring cup.

Pour the pumpkin rice paste into the prepared rice paste, it can be filled to 90% full or to the level of a paper cup.

Steam over high heat for 25 minutes and it will be ready to serve.

Steamed two recipes for comparison; the white one is pure rice flour without any yeast powder added.