Cut pumpkin to pieces and steam for about 15 minutes to soft and leave to cool. Drain away excess water and mash pumpkin with a fork.

Add half of the glutinous rice flour to the mashed pumpkin and blend well. Continue to add a little more glutinous rice flour into it and knead until pumpkin mixture becomes a soft dough and not sticky to your hand (I used about 90g glutinous rice flour). Then divide dough into 10 portions,

Wrap the pumpkin dough with red bean paste inside and roll into a round ball. Then gently flatten it with your palm or rolling pin between plastic sheet to a round disc.

Then pan fry the pancakes with 2 tablespoons of oil under medium heat till golden brown on both sides for about 2-3 minutes.

recipe adapted from here