Pumpkin Pancakes with Red Bean Paste

Make sure the 1 cup of pumpkin purée is smooth by whisking a few additional times before adding it in a large mixing bowl. Then add the 1/2 cup of almond flour, 1/2 cup of sweet rice flour, and 2 tablespoons of sugar. Mix with a fork until a golden ball of dough forms. Add 1 to 2 more tablespoons of sweet rice flour if the dough is too sticky on your the fingers. The dough is quite fragile and should be much softer than your normal flour dough.

Separate the mixed pumpkin dough into two equal portions. Then divide each portion again into 6 smaller balls. Separate 1/2 cup of fine red bean paste into 6 equal portions. Use your palm to roll the red bean paste into oval or cylindrical-shaped balls. With the amount of ingredients above, expect to make 10 - 12 dough and red bean paste balls.

Take a pumpkin ball and press softly with your fingers to flatten the round dough into a circular wrapper. Place the oval or cylindrical shaped red bean paste inside the wrapper. Wrap the red bean paste by gently folding the wrapper into a moon shape (similar to folding dumplings). Pinch the edges softly to seal the red bean paste inside the wrapper. Gently mold the pumpkin pancake into an oval/rectangular shape. Transfer it to the bowl with the toasted sesame seeds. Press and flip the pumpkin pancake gently to cover it in sesame seeds. Repeat the same process with the remaining dough to make around 10-12 seed-covered pancakes. See pictures.

Heat a large non-stick pan under medium-low heat. Add 1 tablespoon of vegetable oil and spread the oil evenly with a brush. When the pan is warm, carefully lay the pumpkin pancakes onto the pan in one layer. Cook each side for 2 to 3 minutes until all the pumpkin pancakes are lightly golden. Transfer to a plate. Enjoy either warm or cold with tea or coffee!