Coconut Pumpkin Pie

Name: Coconut Pumpkin Pie
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 80g pumpkin; 30g Coconut; 5g Powdered sugar

by Tea rhyme

4.9 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Glutinous rice is soft and sticky. It is a good ingredient for making desserts, but it is not easy to digest, and it is not advisable to eat more fried foods. The pectin in pumpkin can regulate the absorption rate of food in the stomach and slow down the absorption of sugar. Soluble cellulose can delay the emptying of food in the stomach and control the rise of blood sugar. Pectin can also combine with excess cholesterol in the body, reducing cholesterol absorption and blood cholesterol concentration. Then pumpkin and glutinous rice love each other in oil, can it not only satisfy the appetite, but also reduce the harm to the body?

Ingredients

Coconut Pumpkin Pie

1. Cut the pumpkin into small pieces and cook in a pot.

2. Remove after cooking.

3. Use a spoon to grind into pumpkin puree, add the glutinous rice flour to the pumpkin puree several times, and mix the pumpkin puree and glutinous rice flour by hand each time.

4. Until kneaded into a smooth dough.

5. Divide the large dough into bites into smaller pieces.

6. Pour the minced coconut on the plate, put the small dough in it and cover it with the minced coconut.

7. Put plenty of oil in the pot, put the cakes in the pan after the oil is warm, and fry on a low fire.

8. Fry until golden on both sides, remove the oil control. Finally, put the plate, sprinkle with the remaining coconut paste, the exquisite, simple and delicious pumpkin pie is completed.