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Mix together the flour and pumpkin spice mix. Slowly blend glutinous rice flour into puree, about 2 tablespoons at a time. Whisk with a pair of chopsticks (or a fork), until flour is fully incorporated. Add more flour and keep mixing, until the flour becomes difficult to blend. You may nee to use more than the 250g to get the right consistency (there is a video on the blog, linked above, which is very helpful to refer to). Dust both hands with rice flour. Knead the dough together with one hand until it forms a consistent and soft dough. The dough should be easily picked up by hand and should stick to the bottom of the bowl a bit. Pick up the dough and use both hands to press and knead the dough for another 5 minutes to blend the rice flour in well. The surface of the dough should be smooth and you shouldn’t notice any stray flour on or inside the dough.
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Put bread crumbs in a tall plate or a bowl and set aside.
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To prepare the filling, scoop 2 teaspoons of red bean paste and shape it into a small ball using your hands. Repeat until you’ve made 16 red bean filling balls.
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Divide the dough into 4 equal parts, then divide each of those parts into 4 small pieces (about 41 g per dough piece). Shape each small piece into a dough ball with both hands.
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To make squash buns: Hold a dough ball in one hand and use the other hand to press it into a flat, round shape, about 2” (5 cm) in diameter. Place the red bean paste in the center. Wrap the dough around the filling and pinch the edges together to seal the filling, forming a ball again. Gently press the ball until it is shaped like a mini pancake, about 1/2” (1 cm) thick.
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Place the buns in the bread crumbs, pressing gently so the bread crumbs coat the surface. Flip to coat the other side. Process the rest of the dough in the same manner to make 16 total cakes.