【Purple Sweet Potato Pumpkin Cake】

Overview

It's really cold outside today. Looking down from upstairs, the banners at the gate of the community are fluttering in the wind. It feels cold just looking at it. . . So I didn’t go out today. I stayed at home and made some pumpkin pancakes, cooked some pumpkin porridge, and ate it warm~~ Ingredients: 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

Tags

• snacks
• common dishes
• old man
• breakfast
• autumn recipes
• forgetful
• brown sugar
• butter
• cooked sesame seeds
• glutinous rice flour
• honey
• pumpkin
• purple sweet potato

Ingredients

Steps

1. 1 Wash and peel the purple sweet potatoes, cut into pieces, and place in the lower layer of the steamer

   

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

   

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

   

4. 4 Stir into a uniform purple sweet potato puree

   

5. 5 Add 25g cooked sesame seeds

   

6. 6 Mix well

   

7. 7 Take out the steamed pumpkin, pour off the excess water, let it cool for a while and then add honey

   

8. 8 Stir into puree

   

9. 9 Pour in glutinous rice flour

   

10. 10 Knead into dough

    

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

    

12. 12 Flatten the pumpkin dough and add purple sweet potato filling

    

13. 13 Wrap and flatten

    

14. 14 Then stick cooked sesame seeds on both sides

    

15. 15 Put a little oil in the pan, add the prepared pumpkin cake, and fry over low heat until both sides are golden brown