Purple Potato Pumpkin Pie

Name: Purple Potato Pumpkin Pie
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Pumpkin puree; 180g Glutinous rice flour; 40g Flour; 2 pcs Purple Sweet Potato; 20g condensed milk; 20g milk; Some Bread crumbs

by Daughter of heaven

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Ingredients

Purple Potato Pumpkin Pie

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.