Steam the pumpkin: Place the peeled, cut pumpkin chunks in a steamer basket. Fill the steamer pot with 2–3cm of water, bring it to a boil over high heat, then reduce to medium heat. Steam the pumpkin for 10–12 minutes until it’s fork-tender (a fork should easily pierce through the chunks).

Make sweet pumpkin puree: Transfer the steamed pumpkin to a large bowl. Add the 40g granulated sugar while the pumpkin is still hot— the heat will help the sugar dissolve quickly. Use a potato masher or fork to mash the pumpkin into a smooth puree. Let the puree cool to room temperature (about 15 minutes)—if it’s too hot, it will cook the glutinous rice flour when mixed.

Combine flour and puree: Add the 210g glutinous rice flour to the cooled pumpkin puree. Use a pair of chopsticks or a silicone spatula to stir the mixture until it forms small clumps (this prevents the flour from sticking to your hands).

Knead into a dough: Once the mixture is no longer powdery, use clean hands to knead it into a smooth, non-sticky dough. If the dough is too dry (cracks easily), add 1–2 tsp of warm water and knead again. If it’s too sticky, dust your hands with a tiny bit of glutinous rice flour (don’t use too much—this can make the dough tough).

Rest the dough: Cover the dough with a damp kitchen towel and let it rest for 10 minutes. This relaxes the gluten in the glutinous rice flour, making the dough easier to shape.

Portion the dough: Divide the rested dough into 35g portions (use a kitchen scale for even sizes—this ensures all cakes fry evenly). Roll each portion into a smooth ball between your palms (if the dough sticks, dust your hands lightly with flour).

Assemble with crackers: Take one dough ball and place it in the center of a breakfast cracker. Gently press the dough ball with your thumb to flatten it slightly (it should cover about ⅔ of the cracker). Top with another breakfast cracker, then press down lightly to sandwich the dough between the two crackers.

Seal with sesame seeds: Pinch the edges of the two crackers gently to seal the dough inside (this prevents the dough from oozing out while frying). Pour the white sesame seeds onto a small plate, then roll the edges of the cake in the sesame seeds—press lightly to make sure the seeds stick. Place the shaped cakes on a plate lined with parchment paper (this prevents sticking).

Heat the oil: Pour the cooking oil into a deep pot or frying pan. Heat the oil over medium heat until it reaches 60% heat—to test, dip the tip of a wooden chopstick into the oil: small bubbles should form around it (if the oil smokes, it’s too hot—turn down the heat).

Fry the cakes: Carefully place 3–4 shaped cakes into the hot oil (don’t overcrowd the pot—this lowers the oil temperature and makes the cakes soggy). Fry them over low heat (low heat ensures the inside cooks through without burning the outside) for 2–3 minutes on one side until golden brown.

Flip and finish frying: Use a slotted spoon to gently flip the cakes. Fry for another 2–3 minutes on the other side until both sides are evenly golden and crispy.

Drain excess oil: Remove the fried cakes from the oil with a slotted spoon and place them on a plate lined with paper towels. Let them sit for 1–2 minutes—the paper towels will absorb any excess oil.

These Crispy Pumpkin Cakes are best eaten warm! The outer layer is crispy from the fried crackers and sesame seeds, while the inside is soft and chewy with sweet pumpkin flavor. They’re perfect for sharing with family or as a sweet pick-me-up during the day.