Coconut pumpkin pie
By VicentaLakin
Pumpkin cakes are mainly made of pumpkins, with coconuts and butter, soothing sweets and more aroma, which are not only nutritious but also low heat and good food。
Recipe Recommendations
- pumpkin 450 grams
- glutinous rice flour 360 grams
- fine sugar 45 grams
- butter 30 grams
- condensed milk 10 grams
- red bean paste appropriate amount
- sweetening
- fried
- half an hour
- simple
Steps for Coconut pumpkin pie
1
Pumpkin goes to the skin, slices, steam pots。
2
Vacated pumpkins pour out additional water, enter containers, add butter, fine sugar and condensed milk。
3
Add rice powder in fractions。
4
And make no sticky hands。
5
Squeeze in 25 grams and make 28。
6
Squeeze the noodles and wrap the right amount of red bean sand。
7
Round it up。
8
And when they are pressed in the form of a tortilla, they are covered in coconuts on both sides。
9
A pot, a proper amount of oil, 40% heat, a lower pumpkin pie, and a little fire up to two golds。Coconut pumpkin pie Make Tips
1. If the dough is too dry, add appropriate amount of milk or water, not too much, as long as the dough does not stick to your hands.
2. Wrap the excess pumpkin cakes with coconut paste, place them in a crisper box and freeze them, and place baking paper at intervals between each layer.
2. Wrap the excess pumpkin cakes with coconut paste, place them in a crisper box and freeze them, and place baking paper at intervals between each layer.