Pumpkin Cake (Nan Gua Bing)

So I was reading the lovely The Film Emperor’s Daily Live Cooking Broadcast and the MC made little pumpkin cakes. Its a combination of sticky rice flour, pumpkin puree, and sugar. I was like "I have all these things, why don't I try it?" So I got a recipe and started to make it. I steamed my pumpkin, mashed it, and mixed it with sugar. That's all good. I started to add the flour and mixed. I continued until I reached the amount for the recipe but it was still very sticky and not dough-like. So I kept adding flour and mixing, kept adding flour and mixing, kept... Now there is double the said amount of flour and it finally was like dough. I finished up by kneading, forming, frying, and then eating . They taste super good. I tried to find out why mine was so different. After looking at different recipes I realized that I needed to strain my pumpkin after steaming it. Because there was so much extra moister, I had to add more flour. If I were to make them again I would probably strain my pumpkin and mess around with different fillings.