How to make pumpkin pie (purple potato filling)

1.Peel and slice the purple sweet potato, steam it in a pot, add condensed milk while it is hot and press it into a puree with a large spoon.Stir into a fine purple sweet potato filling

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  2.Peel and slice the pumpkin into thin slices and steam it until cooked , pour glutinous rice flour and white sugar into the basin, and add the pumpkin while it is hot.It will be very hot at this time.Use a spatula or spoon to crush the pumpkin while stirring in one direction.Knead with your hands until the temperature is almost acceptable.It is best to wear disposable gloves, they are very sticky.If you don't want to knead by hand, hand it to a chef's machine or bread bucket.

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  3.The kneaded dough is moist and soft

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  4.You can shape it in any way, and it will not dry out and crack when you stretch it

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  5.Apply hand powder

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  6.Take a small piece of dough, flatten it, and add purple sweet potato filling

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  7.Close

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  8.Tuck the mouth downward, flatten it into a round shape

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  9.Make it one by one

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  10.The prepared cake embryos are available Separate the fresh-keeping bags layer by layer and store them flat in the refrigerator.You don’t need to defrost when eating.You can fry or steam them directly

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  11. Grease a pan with a little oil and fry until golden brown on both sides

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  12.Use oil-absorbing paper to absorb excess oil, arrange on a plate and enjoy