Pumpkin Blueberry Pie

Name: Pumpkin Blueberry Pie
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Glutinous rice flour; 200g pumpkin; Some Vegetable oil; Some salt; Some Blueberry jam; Sugar

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I have always liked pumpkins, and I prefer to eat various pumpkin pies. Aliens, like me, like to eat pumpkin pies, and their favorite is the glutinous rice-based pumpkin recipe. Aliens are different from others. They like to eat colorful pasta, whether it's noodles or buns, buns, pancakes, and colorful ones. Pumpkin and carrots are one of them. If I have a new creative color pasta, it would be even more like it.

This time I made "Pumpkin Blueberry Pie" for aliens, because I got a new Y921 high-speed wall-breaking conditioning machine from Joyoung. This local version of the high-end wall-breaking machine has a silver appearance. I really like it. There are more functions and more detailed division. Of course, a good tool must be to make your favorite delicacies. The mood is good and the appetite is good. This time the pumpkin blueberry pie is made with glutinous rice flour, which is soft and sweet on the outside. It also has the natural sweetness of blueberries. Those who like to eat pumpkin and glutinous rice must try this recipe. It is really delicious! Treating guests to make holiday desserts is very face-to-face.

Ingredients

Pumpkin Blueberry Pie

1. Ingredients: pumpkin, glutinous rice flour

Accessories: blueberry sauce, rapeseed oil, sugar

2. Peel and seed the pumpkin and cut into small pieces

3. Pour into the hot cup of Joyoung Y921 wall breaker, add water, tighten the lid, place the heating cup on the base, plug in the electricity, select the "juice" program, hear the prompt sound of dripping, pour out the pumpkin juice

4. Pour pumpkin juice into glutinous rice flour and add sugar to make a smooth dough

5. A small piece of catalpa, round and squash, add blueberry sauce, seal, round again and squash

6. Heat the pan with cold oil, heat 60% of the oil and add pumpkin pie

7. Fry on medium and small fire until one side becomes hard, turn over and continue to fry until both sides are golden brown and fragrant.

Tips:
1. Do not add too much water when squeezing pumpkin juice, so that the juice squeezed out is thick and delicious to make pumpkin

2. When frying, deep fry on medium and low heat, so that the inside is soft and waxy, and the outside is crispy