Steaming method: Peel the squash and remove seeds and core, then cut into thin ½-inch slices (the thinner the slices, the faster they’ll cook). In a pot with a steamer rack, bring 2 inches of water to a boil, then place pumpkin in a plate on the rack and steam for 10 minutes or until the flesh can be pierced through with a fork.

Microwave method: Peel the squash and remove seeds and core, then cut into thin ½-inch slices (the thinner the slices, the faster they’ll cook). Place in a microwave-safe plate and cover tightly with plastic wrap. Microwave on high for 7-8 minutes, or until the flesh can be pierced through with a fork.

Electric pressure cooker method: Cut the squash in half. Place on the circular steamer rack with at least 2 inches of water underneath, and set for 10 minutes on Manual, with natural release. Using a spoon, remove the seeds, then scrape out the cooked flesh— the peel should separate easily. 

Drain any excess water from the peeled squash. Mash with a fork or blend in a food processor until smooth. Add sugar and taste, adjusting for desired sweetness. 

If using sesame seeds, prepare a plate with the seeds. Dip both sides of the cake, pressing gently until the seeds are adhered onto the surface. 

To deep-fry: heat about 2 cups of neutral tasting, heat-resistant oil (like vegetable or grapesed oil) in a deep pot or wok. When bubbles form around an inserted chopstick, around 320°F/160°C, slide the cakes carefully into the hot oil and fry to a golden brown, flipping occasionally, until both sides are crispy and golden brown, about 3 minutes. Transfer to a paper towel to drain.

To pan-fry, heat about ¼ cup of neutral tasting, heat-resistant oil (like vegetable or grapesed oil) in a non-stick or seasoned cast iron pan. Frying in batches, place the cakes in a single layer over medium heat and cook until the bottom is crisp and golden brown, then flip and repeat.