Purple Potato Pumpkin Pie

Purple Potato Pumpkin Pie

1. Glutinous rice flour in a big bowl

2. The pumpkin is pre-steamed and pressed into puree. Add an appropriate amount of pumpkin puree to the glutinous rice flour (approximately 1:1). If you like to eat sweet, you can add an appropriate amount of sugar at this time.

3. And into a soft dough

4. The purple sweet potato is peeled and steamed, pressed into a puree and mixed with condensed milk

5. The crust is divided into small portions of about 25g

6. 15g of purple sweet potato, knead each into small balls, take a cake crust and squeeze to wrap the purple sweet potato balls

7. Flatten both sides and glue with white sesame seeds

8. Heat the oil in a pan, add the pumpkin pie to low heat and fry, turn it over and fry until the pie is cooked and golden on both sides

9. It is soft and sweet, with a mellow fragrance and bright color.