Ingredients ?

Glutinous rice flour 80g

Purple potato 100g

Pumpkin 1000g

Clear powder 40g

Sticky rice flour 35g

Powdered sugar in moderation

Coloured oil 20ml

Condensed milk 20g

Sugar 80g

Corn oil 50ml

Water 100 ml

Purple Potato and Pumpkin Ice Cream Mooncake Directions ?

Take 1000g of pumpkin with the skin and seeds removed, steam it in a pot over high heat for about 20 minutes, press it into a puree after steaming, pour it into a frying pan, and keep stirring it over low heat.

In the meantime, add 50 ml of corn oil and 50 grams of sugar, and add 20 grams of cornstarch in two batches. Stir-fry the pumpkin puree until the water is reduced and it becomes sticky.

Take 100g of peeled purple potatoes, steam them and add 30ml of water to press them into puree. Mix all ingredients (100g purple potato puree, 80g glutinous rice flour, 35g sticky rice flour, 20g cornstarch, 20ml salad oil, 20g condensed milk, 30g sugar), add about 70ml water, mix with chopsticks to form a flaky texture, knead with hands to form a dough, cover with plastic wrap and let rise for 30 minutes.

Divide the dough into 25g pieces, then flatten the dough into a ball and wrap it in pumpkin puree. Dust a 50g mooncake tin with pastry flour, place the dough into the tin, press down firmly, remove from the tin, and steam for 15 minutes.

Tips

1, the pumpkin puree filling needs to be fried for a long time, and it is necessary to fry the pumpkin puree to make it dry, so that it won't stick to your hands when you wrap the filling, but the pumpkin puree I fried this time was not dry enough, and it stuck to your hands a little bit, which made it difficult to operate, and frying the pumpkin puree filling is a laborious job.

2, the amount of water in the material is only a reference role, because the purple potatoes and flour will be different varieties and have different water absorption, so do not add water at one time, the side to add the side to see, the dough kneaded a little softer, the package will be better to operate.

3, the moon cake into the mold before the surface of a thin layer of sticky cake flour, moon cake molds should also be sprinkled with cake flour, and then knocked out the excess cake flour, and then put the moon cake dough into the press molding, which can be anti-sticking.

4, the cake flour is fried glutinous rice flour, put the raw glutinous rice flour in a frying pan, stir-fry on low heat until slightly brown.