Sweet and glutinous purple sweet potato pumpkin cake

Overview

Use one snack to solve two ingredients, purple sweet potato and pumpkin. The yellow outer skin is wrapped with a dark purple filling. I imagine the effect should be good. If you were to rely on yourself, it should be the original pumpkin skin wrapped in the purple sweet potato heart without any additives. It’s better not to be too unique. Since the purple sweet potato has been decided to have no additives, it’s better to add some sugar to the skin to add some sweetness to the pumpkin belt to satisfy those who like sweet taste. The pumpkin and glutinous rice flour create a soft, golden skin, and the skin is lightly charred when fried over low heat and low oil. Cool slightly and cut into pieces, with thin skin and large filling. Purple sweet potatoes have a tight texture and a sweet taste. People who usually refuse purple sweet potatoes actually didn’t protest against purple sweet potatoes because of the pumpkin. Delicious. There is a comment. . . .

Tags

• snacks
• cooked purple sweet potato
• glutinous rice flour
• pumpkin puree
• white sugar

Ingredients

Steps

1. 1 Crust: 150g pumpkin puree, 100g glutinous rice flour, 20g sugar. Filling: 180g steamed purple sweet potato

   

2. 2 Add sugar to pumpkin puree,

   

3. 3 Stir until sugar dissolves.

   

4. 4 Add glutinous rice flour.

   

5. 5 Knead into a uniform dough.

   

6. 6 Divide into 9 equal parts.

   

7. 7 Steamed purple sweet potato and mashed.

   

8. 8 Divide into 9 equal parts.

   

9. 9 Take a piece of pie crust, flatten it and add the fillings.

   

10. 10 Wrap well and roll into balls.

    

11. 11 Flatten into a cake shape.

    

12. 12 Heat a pan and pour in a little oil.

    

13. 13 Put in the cake base. Fry slowly over low heat.

    

14. 14 When the bottom is browned, turn over and continue frying over low heat.

    

15. 15 Fry both sides until browned and remove from the pan. Serve hot.