Purple Potato Pumpkin Pie

Name: Purple Potato Pumpkin Pie
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g pumpkin; 220g Glutinous rice flour; 12g honey; 10g sesame; 150g Purple Sweet Potato; 30g brown sugar; 15g butter; 25g Cooked Sesame

by quenny

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

Pumpkin pie is actually a small snack that I wanted to try a long time ago, but pumpkins are rarely eaten at home, and they have to be fried or deep-fried, so they have been delayed. .

When I was frying the first pan, I was still wrapping the biscuits at the back, so I didn’t pay much attention to the pan, but I turned it over and found that the frying was not working. The same biscuits were just right on one side but on the other. Already muddled. . . Then when the second pan is frying again, I will move the biscuits in a circle from time to time. It will be good to watch again~

However, it should be noted that pumpkin pie dough uses glutinous rice flour, which is not easy to digest, so eat less, especially for the elderly and children. In addition, people with poor gastric digestion function need to pay more attention to eating less or not eating at all~

material:
Skin: 250g pumpkin, 220g glutinous rice flour, 12g honey, 10g cooked sesame
Filling: 150g purple sweet potato, 30g brown sugar, 15g butter, 25g cooked sesame

Ingredients

Purple Potato Pumpkin Pie

1. Wash the purple sweet potato, peel it, cut into pieces, and put it in the lower part of the steamer

2. Wash the pumpkin, remove the flesh and peel, cut into pieces, put it in the upper layer of the steamer, cover and turn on high heat, and steam for about 20 minutes

3. Take out the steamed purple sweet potato, pour out the excess water, then add butter and brown sugar

4. Stir into a homogeneous purple potato mash

5. Add 25g cooked sesame seeds

6. Stir well

7. Take out the steamed pumpkin, pour out the excess water, let it cool, and add honey

8. Muddy

9. Pour glutinous rice flour

10. Knead into dough

11. Divide the pumpkin dough into 40g/piece, and divide the purple potato filling into 20g/piece

12. Flatten the pumpkin dough and put it in the purple potato filling

13. Flatten after wrapping

14. Then glue cooked sesame seeds on both sides

15. Put a little oil in the pan, add the finished pumpkin pie, and fry on low heat until golden on both sides

Tips:
1. For the steamed pumpkin and purple sweet potato, be sure to pour out the excess water, otherwise it will be too thin and difficult to handle later;
2. The amount of glutinous rice flour added to the pumpkin puree should be increased or decreased according to the actual situation, because the water content after steaming is different;
3. Use a small fire when frying, and then shake the frying pan from time to time to move the position of the cakes, so that the cakes can be evenly colored.