Purple Potato Pumpkin Pie
by Daughter of heaven
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Peel the purple sweet potato into a steamer, steam and grind into a puree (preferably the best sieve), add milk and condensed milk and stir to form a filling.
2. The pumpkin is peeled, steamed and mashed.
3. Add glutinous rice flour and flour to the pumpkin puree and knead it into a dough for about 15 minutes.
4. Divide into small doses. Take one of them and pack an appropriate amount of purple sweet potato filling.
5. Press down into a pie with the mouth closed.
6. Roll with a layer of bread crumbs.
7. Do everything in turn.
8. Fry in a 40% hot oil pan over medium-low heat until the pumpkin pie floats.
9. Finished product
10. Finished product
Tips:It can also be rolled with a layer of sesame without bread crumbs and it tastes good. Pumpkin has different water content, so increase or decrease the amount of glutinous rice flour as appropriate.
