First, cut the pumpkin into pieces and steam it in the pot.

Then crush the pumpkin with a spoon.

Purple potato is also steamed in the pot, crushed, and added with white sugar, and the taste is self-determined. In order to give the purple potato stuffing a strong milk flavor, I added a pack of Yili milk powder (not necessary, just at home).

Add glutinous rice flour into the mashed pumpkin one by one. Because pumpkins also have a lot of water, they are added again and again, which is similar to the picture.

Rub it several times until the surface is smooth and not sticky.

Take a piece of noodles, first rub it into a circle, press the middle into a small groove with your thumb, add the purple potato stuffing, then turn one hand around with the other hand, slowly close the mouth, and then roll it on your hand twice, which is almost a ball.

Then it is slightly squashed and covered with bread crumbs.

At this point, add oil to the pot, which is slightly more than the amount of cooking. Turn the fire to a low heat and slowly put the bread crumbs into the pot. Don't use a spatula to move it yet. You can lift the pan and shake it slightly to avoid sticking it. When one side becomes hard, you can change it with a spatula and continue frying. Cook until both sides are golden yellow, and use kitchen blotting paper to absorb the oil on its surface. The colorful and delicious pumpkin purple potato cake is finished.