Pumpkin Glutinous Rice and Purple Potato Cake
1.
Pumpkin steamed, scrape the pumpkin puree
2.
Knead the pumpkin puree, glutinous rice flour, and japonica rice flour into a uniform dough, cut into the same size agent, and round it.
3.
The purple potato filling is also kneaded into small balls, which are slightly smaller than the dough. (Purple sweet potato filling method: steam the purple sweet potato, press it into a puree, add a little sugar and milk, and stir-fry into a dough in a non-stick pan with a little oil)
4.
One filling for each pumpkin dough
5.
Slightly flatten the wrapped dough, press your thumb in the middle, and place it on a greased plate
6.
Use toothpicks to lightly press out the lines of the pumpkin, and decorate the medlar in the middle to make the pumpkin handle
7.
Steam over water for 10 minutes