Steam Pumpkin: Cut the pumpkin into small chunks and steam for about 10 minutes until a chopstick easily pierces through.

蒸熟南瓜： 南瓜切小塊，蒸鍋蒸約 10 分鐘，直到用筷子能輕鬆戳透即可出鍋。

Sweeten: Add the sugar to the warm pumpkin puree and stir until completely dissolved.

加糖拌勻： 向溫熱的南瓜泥中加入白砂糖，攪拌至完全融化。

Form Dough: Gradually add the glutinous rice flour in batches, mixing continuously until a smooth, non-sticky dough with no dry flour remains.

揉製麵團： 分多次向南瓜泥中加入糯米粉並攪拌均勻，直到揉成不發黏、無乾粉的柔韧麵團。

Divide & Shape: Divide the dough into 20 equal portions (~40g each). Roll each piece into a ball and flatten into a disk to complete the base pumpkin cakes.

分割整形： 將麵團分切為 20 份（每份約 40 克），搓圓後輕輕壓扁，即成基礎南瓜餅胚。

Heat Oil: Add oil to a cold pan over medium heat. Test the heat with a chopstick; once small bubbles form around the tip, turn the heat to medium-low and place the cakes into the pan.

預熱油鍋： 冷鍋倒入足量油，開中火加熱。插入筷子周圍冒出小氣泡時，轉中小火，放入餅胚。

Here is how to make the Banana & Chocolate version:
While the pumpkin is steaming, mash the banana and break the chocolate into small pieces.

以下為香蕉及巧克力餡的作法：
在蒸南瓜期間，將香蕉搗碎，巧克力掰成小塊备用。

Flatten a piece of dough, spoon in your chosen filling, and wrap it securely. Press flat into a disk and top with a sprinkle of shredded coconut.

將南瓜餅胚壓扁，包入餡料收口，再次壓扁，頂部灑上少許椰蓉點綴。

Adding a filling brings an extra dimension of rich, contrasting flavor and texture to the naturally chewy cake!

豐富的餡料能讓南瓜餅在軟糯之外，呈現更具層次的口感與味覺體驗。