Coconut Pumpkin Pie

Coconut Pumpkin Pie

1. Pumpkin slices are steamed and mashed with a fork.

2. Mix the pumpkin puree, glutinous rice flour and condensed milk evenly.

3. Knead into a ball.

4. Divide the dough into four parts and the red bean paste into four parts. In this step, the four-part dough can be steamed in the steamer first, so that the finished product will be cooked faster when it is fried.

5. Take a ball of dough, flatten it, and wrap it with red bean paste.

6. Close the mouth and round into a circle.

7. Flatten into a round cake. Do the same for the other three doughs.

8. Coat the finished pumpkin pie with a layer of coconut. If this step is not done right away, you can wrap them in plastic wrap and put them in the refrigerator and fry them when you want to eat them.

9. Brush the pan with a little oil, put in the pumpkin pie, and fry on low heat until golden brown on both sides before use.

10. Fried pumpkin pie.

Tips:

There was only a small piece of pumpkin left in my house, so I made a small amount, so I made four and ate it all for breakfast. Friends who like to eat

You can make more, freeze it in the refrigerator, and fry it when you want to eat it. If the dough is steamed, it will fry very

Quickly, it will be done in a while.