Peel and remove the seeds from the pumpkin, then cut it into about 2-inch squares. Place the pumpkin on a plate and steam over boiling water for 20 minutes or until it is completely soft. Remove from the steamer and drain any access water from the plate.
Place the pumpkin in a medium mixing bowl and add the glutinous rice flour and sugar while still hot. Mix the ingredients together well until a smooth dough is formed. Divide the dough into 16 equal pieces. Roll each piece into a ball and press down to form a disk of about three inches in diameter and about 1/4 inch thick. In a shallow bowl spread the sesame seeds. Coat the pumpkin pancakes completely with sesame seeds by patting the dough down onto the seeds.
Heat about 1/4 inch of vegetable oil in a medium (10 inches diameter) frying pan over medium heat. When the oil reaches about 300 F place eight of the pancakes onto the frying pan and fry for three to four minutes or until the side is golden brown. Flip the disk and brown the other side for three or four minutes. Remove the pancakes from the pan and place them on a paper towel to absorb excess oil. Repeat the frying with the rest of the pancakes.
Serve the pancakes while they are still hot.