Pumpkin Purple Sweet Potato Glutinous Rice Cake

Pumpkin Purple Sweet Potato Glutinous Rice Cake

1. Wash the skin of the pumpkin, cut into pieces, and steam it in a steamer

2. Peel the steamed pumpkin, pound it into a puree, add glutinous rice flour a little bit

3. Knead into a dough, try not to add water, if you add more glutinous rice flour, you can add a little less water to adjust the hardness of the dough

4. Purple sweet potato filling (leftover from making moon cakes) into small balls

5. Take a piece of pumpkin dough, press it flat, and put a purple sweet potato ball

6. Wrap and press flat, and stick black sesame on both sides

7. Heat the pan, brush with a layer of oil, and put in the pumpkin pie

8. Fry on one side until golden brown and turn it over, then fry on both sides.

9. The fried biscuits are soft and glutinous and sweet, especially delicious. The child will eliminate three of them in a while.