Peel the pumpkin, remove the seeds, and steam it thoroughly. Mash the steamed pumpkin in a bowl using a wooden spatula, then mix in sugar and salt evenly.

Add glutinous rice flour to the mixture and stir well with a spatula. Adjust the dough consistency with more rice flour if needed, until it can be shaped into balls.

Take portions of dough about 1.5 times the size of a quail egg, shape them into round balls, flatten slightly, and press nuts into the surface.

Heat a pan with cooking oil and place the cakes nut-side down. Cook on low heat until golden brown, then flip and press lightly with a spatula to cook evenly.