Peel the pumpkin and remove the seeds. Cut it into evenly sized pieces and steam over high heat for 15–20 minutes. To check doneness, pierce the pumpkin with a chopstick; it should go through easily.

Transfer the steamed pumpkin to a large bowl. Add 30g granulated sugar and mash with a spatula or spoon until smooth. Mix thoroughly to create a fine puree, then let it cool completely.

Gradually add 280g glutinous rice flour to the cooled pumpkin puree, mixing as you go. Once it starts forming a loose dough, knead it by hand until smooth and non-sticky.

Divide the dough into portions of about 70g each. Roll each portion into a ball, then coat thoroughly in sesame seeds by rolling it in a bowl of seeds. Press the sesame firmly onto the surface, then flatten each ball into a disc.

Place the sesame-coated discs on a baking tray, leaving space between each. Brush a thin layer of cooking oil over the surface. This ensures a golden, crispy crust.

Preheat the oven to 170°C (340°F). Bake the cakes for 20–25 minutes, checking occasionally. When the surface is golden and slightly puffed, they're done. Be careful not to overbake. Adjust temperature and time based on your oven.