First, place the pumpkin puree into a bowl, and mix glutinous rice flour and powdered sugar until well combined. Set aside.

Knead the dough together by hand for a few minutes until it’s smooth. The mixture should be light orange in color. The texture should be like playdough consistency or thinner.

Line up a big piece of parchment paper on a baking sheet. Divide the dough into many small pieces and then form them into balls. The size of the small balls depends on how big you want your pumpkin cake to be. Then press them down to a flat pancake shape based on your desired thickness. (About half an inch)

Sprinkle roasted sesame seeds on top of each pancake and use a spoon to press down a little bit, so the sesame seeds can go into the dough. Put as many sesame seeds as you want! I added sesame seeds to one side only.

Add about 2 tablespoons of oil to a flat pan for frying each batch. Once the oil is hot, place the pumpkin cake on the pan on low heat. Use the spatula to gently press down on the pancakes a little, just to make sure the pancakes are evenly cooked to a golden-brown color. The total cooking time is about 1-2 minutes per side, check often so they don’t get burned.

Use paper towels to soak up the excess oil.

Serve warm and enjoy.