Choose a ripe pumpkin, wash it thoroughly, then peel and remove the seeds. Slice into thin pieces (0.5–1 cm thick).

Steam the pumpkin over high heat for 15–20 minutes until fully softened. Test doneness by inserting chopsticks—if they go through easily, it's ready.

Drain any excess liquid from the steamed pumpkin to prevent the dough from becoming too wet.

While the pumpkin is still warm, gradually mix in glutinous rice flour. Start with 150g and stir with chopsticks until a crumbly texture forms.

Knead the dough until a soft, non-sticky dough forms. If the dough is too dry, add a little warm water; if too wet, add more glutinous rice flour.

Cover the dough with plastic wrap and let it rest for 15–20 minutes to improve elasticity.

Divide the dough into equal portions, about 30–40g each.

Roll each portion into a ball, then press the center with your thumb while rotating to form a small bowl shape—thicker in the middle and thinner at the edges.

Add 15–20g of red bean paste in the center, then seal the dough around the filling. Roll into a ball and gently flatten into a pancake about 1–1.5 cm thick.

Heat a non-stick pan over low heat and brush it with a thin layer of oil.

Place the cakes in the pan and brush a little oil on top for extra crispiness.

Cook over low heat, flipping every 1–2 minutes to ensure even cooking.

When both sides turn golden brown and feel springy to the touch, they're done. Remove from the pan and serve warm.