Preheat the oven to steam bake at 190 degrees C (375 degrees F).
Pumpkins (2 cups)
in a bowl and toss with
Cooking Oil (2 Tbsp)
then transfer to a lined baking tray.
When the oven is ready, put the tray on shelf 3 for 20 minutes or until the is pumpkin soft.
Caster Sugar (1/4 cup)
in the mixing bowl with cooked pumpkin and use a beater to combine for 1-2 minutes.
Sweet Glutinous Rice Flour (1 1/3 cups)
and gradually pour
Water (3 Tbsp)
into the mixing bowl and mix well on low speed.
Take the dough out when all the ingredients are well-combined. Divide into 30-32 pieces (15 g per piece).
Generously spray the baking tray with
Nonstick Cooking Spray (as needed)
. Preheat the oven to steam bake at 200 degrees C (400 degrees F).
Roll into balls and flatten a little bit, then dip into
Sesame Seeds (1/3 cup)
on all sides. If the surface is too dry and the sesame seeds don’t stick, you can lightly spray water on top and then dip it into the sesame.
Put all the sesame pumpkin cakes on the sprayed tray and spray the tops with oil.
When the oven is ready, put the tray on shelf 3 and bake for 10 minutes.
Flip the cakes and put them back into the oven for another 5 minutes.
Serve when still hot.