Homemade Purple Potato Pumpkin Pie

Name: Homemade Purple Potato Pumpkin Pie
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 220g Purple Potato Mashed; 235g Glutinous rice flour; Some Salad oil; Some Cotton white sugar; 195g Pumpkin puree; 70g Shimizu; Some White sesame

by Lao Fang Xiaoyu

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The father-in-law who returned to other places during the Spring Festival celebrated the Chinese New Year; because there was no oven, the need for an oven was resolutely abandoned. Just bring some ingredients and tools that don’t require an oven, such as glutinous rice flour, milk powder, low-gluten flour, plain flour, corn starch, butter, white sesame seeds, marshmallows, spatulas, egg beaters, electronic scales, etc.
As soon as I had dinner at my father-in-law’s house, the one who was in charge of washing the dishes, I started to get busy, preparing to make sesame, pumpkin and purple potato cakes; I packed them in a short while; because I was not hungry just after eating at night, I just I lost a few pieces of frying, and the rest is for breakfast the next day~~~"

Ingredients

Homemade Purple Potato Pumpkin Pie

1. Prepare all ingredients

Homemade Purple Potato Pumpkin Pie recipe

2. Peel the fresh pumpkin, rinse and dice, put it in a microwave oven on high heat for 9 minutes

3. Press the bottom of the spoon to puree while it is hot

4. Take advantage of the time to press the pumpkin puree, peel the purple sweet potato, wash and cut into small cubes, and send it to the microwave oven. Heat for 12 minutes on high heat.

5. Add a little cotton white sugar, press the bottom of a spoon while it is hot to form a mashed purple potato

6. Weigh the glutinous rice flour, add pumpkin puree in portions, and then add 70 grams of water in batches

7. Knead into a big dough

8. Then use an electronic scale to divide the purple potato mash and the pumpkin dough, weigh them, and round them. Pumpkin skin: 30 g/portion, purple potato filling: 14 g/portion

9. Take a portion of pumpkin skin and squash, and put another portion of purple potato filling on top

10. Gently wrap the pumpkin skin with the purple sweet potato filling, and then gently squash it

11. Glue the white sesame seeds evenly on both sides

12. Make other 15 sesame pumpkin purple potato cakes in turn

13. Heat the wok, pour in a proper amount of vegetable oil, add sesame pumpkin purple potato cake

14. Medium and small fire: fry the yellow on both sides.

Tips:
1. Pumpkin and purple potato: heating in a microwave oven is easier and more convenient than steaming in a pot
2. Weigh and divide in advance, so that you don’t need to hold the rolling pin and roll the skin, just press it down with your hands.
3. When frying: Don't be impatient, use medium and small fire, it's ok, the fire is big and easy to paste.