1/2 Japanese pumpkin
1/2 bag of sweet rice flour
1 bowl of home made sweet red bean paste ( store bought will be fine too)
Cut pumpkin into small pieces and steam over water until fork tender. Scoop pumpkin meat out and mix with half bag of sweet rice flour or until the dough is not sticky anymore. Cut the dough into 12 even pieces, wrap the small red bean paste ball into the pumpkin dough and flatten it thin. Garnishing it with black sesame on one side. In a non stick skillet add a little bit of oil and pan fried each side of pumpkin cakes with low heat until they turn clear yellow color.