Modified from: https://www.chinasichuanfood.com/chinese-pumpkin-cake/

Note: Rice flour =/= Glutinous rice flour (aka sweet rice flour). If you use regular rice flour, the cakes will probably come out weirdly textured and not sticky/mochi-like. USE GLUTINOUS RICE FLOUR!

1. Stir the sugar in the pumpkin puree. It might be easier to warm up the puree a little first.
2. Measure out the flour using a kitchen scale for most accuracy. Slowly add glutinous rice flour into the pumpkin mixture. If the dough isn't dough-y enough, slowly add more glutinous rice flour. (There might not be enough glutinous rice flour. Feel free to fry a bit of dough to check elasticity.)
3. Knead the dough for several minutes until smooth. Then divide the dough into a long log. Cut around 12 equal portions out. Assemble as a ball first and slightly press with hand to make a flat cake.
4. Brush some oil on a pan and then fry the cake over low fire until golden brown in both sides (Probably 3-5 minutes per side).
5. Pat the oil off of each cake before setting it aside to cool down a little bit. Serve warm.