Place butternut pumpkin puree, chickepea puree, glutinous rice flour and honey in a bowl. Mix with your hand until you have a smooth dough. Add more glutinous rice flour if needed.
Divide it into 35 portions, each about 26 grams. Shape each into a ball. Divide the poppy paste into 35 portions too. Roll each pumpkin dough into a round, fill the center with poppy paste, and then seal to enclose the filling. Lightly press it down to flatten the ball.
Heat up a skillet with some corn oil and pan fry patties over the low-medium heat until golden brown.